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Fillet of beef with herb butter

  • Fillet of beef 
  • Approx 500g fillet beef
  • A few bay leaves
  • 120g salted butter, at room temperature
  • 1 tbsp freshly chopped herbs (chervil, chives, marjoram, parsley)
  • Squeeze of lemon juice
  • Salt and freshly-ground black pepper
  • Olive oil

 

Prep time: 10 mins Cook time: 35 mins Serves: 2

1. Pre-heat the oven to 240 degrees C / 220 degrees C fan oven / Gas mark 9. Tie up the fillet evenly to keep a good shape during cooking, tucking in the occasional bay leaf as you go. Leave it to come to room temperature while you prepare the butter.

2. Blend 100g of the butter with the chopped herbs, lemon juice and seasoning until evenly mixed. Place on a sheet of greaseproof paper and wrap into a cylinder, tying up each end to give a long neat shape. Chill until required. 

3. Heat the rest of the butter and the oil in a roasting tin until foaming. Add the beef and turn quickly in the hot fat to brown evenly all over. Transfer the tin immediately to the very hot oven and cook for about 20 minutes for rare, or up to 35 minutes for medium, turning it every 7-8 minutes.

4. When it's cooked to your liking, remove from the oven, cover with foil and leave to stand for 5 minutes. Heat a little herb butter in the roasting tin, stirring in any of the cooking juices, and then spoon over the joint. Carve a thick slice for each person, and top each serving with more herb butter. Serve with new potatoes and steamed green vegetables.

Ideal Home Show Shop tip: Go rustic and serve the fillet sliced on a wooden board instead of a plate, with a bowl of staming, lightly buttered and seasoned new potatoes on the side.

Find this recipe and more in the Ideal Home Show Cookbook.

 

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