Mustard-roasted beef fillet
Perfect for a make-ahead wedding buffet
Difficulty and servings
Serves 20
Easily doubled
Preparation and cooking times
Prep 30 mins
Cook 50 mins
- Season the fillets generously with the cracked pepper and salt. Heat the oil in a large frying pan or flameproof roasting tray until starting to smoke. Then, one at a time, sear the fillets until brown on all sides - about 6 mins per fillet. Leave the beef to cool slightly. Meanwhile, lay the prosciutto so that it's overlapping on two large sheets of greaseproof paper.
- Heat oven to 200C/fan 180C/gas 6. Brush the beef all over with mustard and place on the prosciutto. Wrap the prosciutto around the beef and secure with string.
- Sit the fillets next to each other on a roasting tray and roast for 40 mins for medium or 50 mins for well done. Leave the beef to cool in the roasting tray. Dab the fillets with kitchen paper to remove any excess juices. Then either carve into thin slices and lay over two platters or place the fillets on the platters and serve with a carving knife and fork, so that guests can help themselves.
Per serving
265 kcalories, protein 36g, carbohydrate 2g, fat 13 g, saturated fat 5g, fibre 0g, sugar 1g, salt 1.39 g
Recipe from Good Food magazine, June 2006.
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http://www.bbcgoodfood.com/recipes/2592/
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Ingredients
- 2 x 1.5kg/3lb 5oz beef fillets , cut from the middle (ask you butcher)
- 2 tbsp cracked pepper
- 2 tbsp vegetable oil
- small pot Dijon mustard
- 20 slices prosciutto
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Difficulty and servings
Serves 20
Easily doubled
Preparation and cooking times
Prep 30 mins
Cook 50 mins
Easily halved
Ingredients
- 2 x 1.5kg/3lb 5oz beef fillets , cut from the middle (ask you butcher)
- 2 tbsp cracked pepper
- 2 tbsp vegetable oil
- small pot Dijon mustard
- 20 slices prosciutto
Per serving
265 kcalories, protein 36g, carbohydrate 2g, fat 13 g, saturated fat 5g, fibre 0g, sugar 1g, salt 1.39 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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05 August 2008
pman commented on this recipe
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04 October 2008
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