Mustard crusted fillet of beef with deli salad

Mustard crusted fillet of beef with deli salad

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(3 ratings)

Cook: 40 mins - 50 mins Plus cooling

More effort

Serves 6
Perfect for a posh picnic

Nutrition and extra info

Nutrition: per serving

  • kcal571
  • fat26g
  • saturates7g
  • carbs34g
  • sugars0g
  • fibre3g
  • protein51g
  • salt3.34g


  • 3 tbsp black peppercorns
  • 2 tbsp sea salt
  • 2 tbsp English mustard powder
  • /2lb 12oz-3lb 5oz middle fillet of beef



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

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1g baby new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 50g butter



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

  • 200g tub marinated grilled red and yellow peppers
  • 290g jar grilled artichoke hearts
  • 2 x 85g bags watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • small handful mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

  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.

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Comments, questions and tips

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10th Jun, 2012
really tasty, but maybe a little too salty
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