Peppered fillet of beef with mustard, thyme and brandy sauce
Tender fillet of beef seasoned with cracked black pepper and fresh thyme, seared to juicy perfection. A luxurious pan sauce made with brandy, Dijon mustard, and double cream complements the meat with rich, warm flavours. Serve freshly sliced for a truly memorable special occasion dish.
Ingredients
- Brandy30 ml
- Double cream50 ml
Instructions
6 steps- 1
Preheat oven to 220C/200C Fan/Gas 7.
- 2
Season the beef with salt and pepper and rub the oil over the meat. Scatter an even layer of the cracked pepper and thyme leaves on a board and roll the fillet in the them until lightly coated all over.
- 3
Heat a frying pan over high heat until very hot. Brown the fillet quickly on all sides.
- 4
Transfer the fillet to a roasting tin and roast for about 25 minutes for medium rare (8 minutes per 450g/1lb unless it’s a long, thin fillet where it should be 7 mins per 450g/1lb).
- 5
Pour the brandy into a wide-based pan, bring to the boil and boil for 10 seconds. Add the cream and bring back to the boil, stirring all the time until you have a sauce consistency. Season with salt, then add the herbs and mustard. Any juices from the roasting tin can be added to the sauce before serving.
- 6
Rest the meat for 10 minutes before carving into thin slices. Serve with the sauce alongside.
Nutrition
1 serving ≈ 167 g
Nutrition values are estimates. - means data is unavailable.
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