Ale-glazed beef fillet with a crispy onion crust served with baby carrots and spinach

Ale-glazed beef fillet with a crispy onion crust

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Prep: 30 mins Cook: 1 hr


Serves 5

Forget traditional turkey – try Tommy's quick beef fillet for an alternative Christmas main. It's a showstopping dish that's easy to make

Nutrition and extra info

Nutrition: Per serving

  • kcal596
  • fat24g
  • saturates11g
  • carbs44g
  • sugars26g
  • fibre3g
  • protein44g
  • salt3.4g


    For the beef

    • 100g crispy fried onions (available in some supermarkets or online)



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 tbsp sunflower oil
      Sunflower oil

      Sunflower oil

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

    • 800g beef fillet, cut from the centre



      The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

    For the glaze

    • 500ml pale ale
    • 180g malt extract
    • 50g yeast extract



      Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

    • 1 tbsp soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 1 tbsp sherry vinegar

    For the carrots

    • 400g Chantenay carrots



      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 50g unsalted butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 2 tbsp fennel seeds
      Fennel seeds

      Fennel seeds

      feh-nell seeds

      A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

    • 200g baby spinach



      Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


    1. To make the glaze, whisk all the ingredients together in a saucepan. Bring to the boil and simmer for 25-30 mins to reduce until sticky. Meanwhile, crush the onions with a pestle and mortar, or blitz in a food processor until you get a fine crumb. 

    2. Heat the oven to 180C/160C fan/gas 4. Generously season the beef all over. Heat the oil in a frying pan over a high heat and spend 10 mins searing the beef well on all sides. Remove from the pan (setting the pan aside to cook the carrots later), then sit the beef on a wire rack in a roasting tin. Brush all over with some of the glaze, roast for 10 mins, then turn it over and do the same again, reserving some of the glaze for brushing over at the end. If you want the beef rare and you have a meat thermometer, the core temperature should be 52C. For medium-rare, roast for another 10-15 mins – the core temperature should be 55-60C. Cover the beef and let it rest for 15-20 mins.

    3. Meanwhile, boil the carrots in salted water for 5-7 mins until just tender, then drain. Tip the carrots into the frying pan you used to sear the beef along with the butter and fennel seeds. Fry over a medium heat until golden, then add the spinach, any resting juices from the meat and 1 tsp of the beef glaze. Cook until the spinach has wilted. 

    4. To serve, scatter the crispy onions on a tray or plate. Brush the beef again with the glaze and roll it in the onions. Sit on a board, carve into thick slices and serve with the carrots and spinach.

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