Prep 15 mins
Cook 20 mins
Charred fillet of beef with a creamy garlic sauce is quick, easy and yummy. The luscious garlic sauce really puts a new spin on the beef—it is adapted from Simon Hopkinson's recipe in his great book Roast Chicken and Other Stories. Don't panic about the garlic! It is double-poached before being gently simmered, so you won't frighten the vampires away.
- 1 (2 lb) filet of beef, around 2lb in weight
- olive oil
- 2 tablespoons cracked black pepper
For the sauce
- 28 garlic cloves, left whole
- 2 1⁄2 cups chicken stock
- 1 tablespoon Dijon mustard
- 1 teaspoon red currant jelly, juice
- 1⁄2 lemon
- 2⁄3 cup heavy cream
- Preheat the oven to 400°F Rub the oil into the beef, then roll it in the cracked pepper.
- Heat a large frying pan, brown the beef all over, then place in a roasting tin or on a baking sheet and roast in the oven for 20 minutes for rare, 25 minutes for medium, 30 for well done.
- The trick to check how it is cooked is to press the meat firmly with your finger. If it is blue, it will be very soft to the touch, rare slightly firmer, medium firmer still with some resilience and well done feels very firm. Allow the beef to rest for 5 minutes or so – you can add any meat juices to the sauce – before slicing.
- To make the sauce, poach the garlic in water for a minute or so, drain, then repeat with fresh water. Now poach the garlic in the chicken stock for 10 minutes or until soft.
- Drain, reserving stock. Return the stock to the pan, bring it to the boil and reduce it by half.
- Blend the garlic, stock and remaining ingredients in a food processor, then gently reheat.
- Serve with some tenderstem broccoli and, if you dare, some chunky fries.