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Mustard crusted fillet of beef with deli salad

Mustard crusted fillet of beef with deli salad

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Cook: -
    • Plus cooling
  • More effort
  • Serves 6

Perfect for a posh picnic

Nutrition: per serving
NutrientUnit
kcal571
fat26g
saturates7g
carbs34g
sugars0g
fibre3g
protein51g
salt3.34g
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Ingredients

  • 3 tbsp black peppercorns
  • 2 tbsp sea salt
  • 2 tbsp English mustard powder
  • /2lb 12oz-3lb 5oz middle fillet of beef
  • 3 tbsp olive oil
  • 1g baby new potatoes
  • 50g butter
  • 200g tub marinated grilled red and yellow peppers
  • 290g jar grilled artichoke hearts
  • 2 x 85g bags watercress
  • small handful mint leaves

Method

  • STEP 1

    Crush the peppercorns with a pestle and mortar then mix in the salt and mustard powder. Sprinkle onto a large plate. Brush the beef with some of the oil and roll in the seasoning.

  • STEP 2

    Heat remaining oil until very hot in a large heavy-based pan. Put the beef in the pan and turn heat to medium. Sear for 30 minutes, turning every 6-7 minutes until the seasonings form a deep brown crust. This will be rare in the middle. For well-cooked, add 10 minutes. Leave to cool on a plate. Boil potatoes for 10-15 minutes until tender. Drain, toss in the butter.

RECIPE TIPS
TO TAKE TO THE PICNIC

Put the potatoes in a foil parcel. Slice the beef thinly, transfer to a square of foil, pour over juices and wrap. At the picnic scatter watercress over a platter. Lay the beef over and scatter the artichokes and peppers around. Drizzle over oil from the artichoke jar and pour over the meat juices. Tear the mint over the warm potatoes and serve.

Recipe from Good Food magazine, July 2004

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A star rating of 5 out of 5.3 ratings
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