recipe

The Heart & Soul of a Christmas Feast

A succulent fillet of Beef with Its glistening, pepper-studded exterior can look splendid presented on a wooden board and surrounded by a branch or two of bay leaves.

Roast Fillet of Beef

SERVES 4

  • Ingredients

    • 1kg piece of beef fillet
    • 1 tbsp of black peppercorns
    • the leaves from 2 or 3 bushy sprigs of thyme
    • a little olive oil
    • 1 large wine glass of red wine

  • Method

    1. Crush the peppercorns coarsely. Chop the thyme, then add to the pepper. Pour in 2 tbsp olive oil, mix, then massage into the beef fillet. Set aside for 30 minutes to an hour at room temperature in a roasting tin.

    2. Set the oven at 230C/gas mark 9. Put a piece of foil loosely over the top of the meat, barely touching. Place the meat in the oven and roast for 10 minutes. Lower the heat to 210C, remove the foil, turn the meat over, pour the glass of wine over the meat then replace the piece of foil.

    3. Roast for a further 15 minutes. Remove the meat from the oven and leave to rest, foil intact, for 10-15 minutes before carving. Serve with a pumpkin ragout.

❝ I love cooking, correction, I’m obsessed with cooking. I read cookbooks like novels and love to plan my recipes, so my kitchen is a place where I unwind at the end of a busy day or where I tend to spend a lot of time hanging out on the weekend. ❞

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