Mustard beef fillet with sweet shallots

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Put the shallots in a pan of boiling water and boil for a couple of minutes. Drain and peel once they are cool enough to handle.
2. Season the beef, then heat 2 tbsp oil in a roasting tin and quickly brown the fillet all over. Remove the tin from the heat and lift out the beef. Scatter the shallots in the tin with the thyme. Sprinkle with the sugar and add a splash of water. Spread the mustard all over the beef and sit on top of the shallots. Roast for 25 minutes for rare, 40 minutes for medium or 50 minutes for well done. Halfway through cooking, shake the shallots in the tin. Rest the beef for 10-15 minutes before carving.

Know-how

For a quick sauce, after roasting take the beef and shallots out of the tin, add 150ml beef stock, a splash of brandy or whisky and 150ml double cream. Bubble up until thickened.

Per serving

300 kcalories, protein 37g, carbohydrate 5.6g, fat 14.5 g, saturated fat 4.7g, fibre 1.4g, salt 0.14 g

Latest comments and suggestions

• Harm

  15 January 2008

  Harm rated this recipe

  

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• janeykuchen

  16 September 2008

  janeykuchen rated and commented on this recipe

  

  Words cannot describe how delicious this is!!!

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• NixKitz

  23 December 2008

  NixKitz rated and commented on this recipe

  

  Fantastic and so easy. I have become obsessed with cooking shallots now as a result!!

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• superkat

  20 January 2009

  superkat rated and commented on this recipe

  

  Tried this for the first time on Sunday......wow! Superb and so easy. Made the sauce as well - and my fellow diners and I were seriously licking the plates clean! Will definitely cook again, and cook the shallots as an accompaniment to other dishes.

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• Jules

  31 March 2009

  Jules rated and commented on this recipe

  

  Loved this, it's sooooooooo easy and you can cook it during a dinner party no problem. Be careful not to trust the timings as I thought the beef was under cooked and left it a little longer in the oven, it was still wonderful and really tender but if you like if rare/medium trust the timings given.

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• jason

  15 July 2009

  jason commented on this recipe

  I use a well known branded english mustard wich gives the meat a sweet but still a spicy taste and my kids love it

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Ingredients

• 500g shallots
• 1kg piece of beef fillet
• oil
• 2-3 sprigs of thyme
• 1 tbsp demerara sugar
• 2 tbsp wholegrain mustard

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Ingredients

• 500g shallots
• 1kg piece of beef fillet
• oil
• 2-3 sprigs of thyme
• 1 tbsp demerara sugar
• 2 tbsp wholegrain mustard

Per serving

300 kcalories, protein 37g, carbohydrate 5.6g, fat 14.5 g, saturated fat 4.7g, fibre 1.4g, salt 0.14 g

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