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Marinated Beef Fillet with Mustard and Parsley

Us Brits can't get enough of a great Sunday roast, and this is especially tasty. The most important thing is to buy good quality beef. Although marinating may seem like a faff, it's well worth it as it gives depth, flavour and tenderness to the meat.


  • 1 fillet of beef, centre-cut approx 700g/1 ½ lb

  • 2 cloves garlic

  • 2 sprigs thyme

  • 1 sprig rosemary

  • 3tbsp sherry vinegar

  • 6tbsp olive oil

  • 1tsp crushed peppercorns

  • 50g/2oz butter

  • 2 finely chopped shallots

  • 1 glass dry sherry

  • 300ml / ½ pt thickened stock

  • 2tbsp grain mustard

  • 2tbsp chopped parsley


  • 1.

    Tie the beef up. Roughly chop the garlic, thyme and rosemary. Mix with vinegar, 5 tbsp of oil and peppercorns. Put beef into container with marinade and leave for 12 hours.Take out and wipe dry.

  • 2.

    Heat remaining oil and colour the beef all round the outside. Roast at 200°C for approx 15 minutes (for rare), longer for more well done. Take out and leave in a warm place to rest for 10 minutes or so. Meanwhile melt half the butter and sweat shallots, do not colour. Strain the excess fat from the roasting tray. Rinse out with the rest of the marinade and sherry. Strain this into shallots and reduce by two thirds. Add stock and bring to the boil, take off the heat

  • 3.

    Add mustard, parsley and remaining butter. Slice the beef into eight medallions, dry and lay on the buttered cabbage. Serve with the sauce.

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