Preparing a Herb-Encrusted Fillet of Beef

This is a recipe for herb-encrusted fillet of beef for two. The one piece of beef is cooked and then sliced for serving. Greg Rutherford presented this dish in Celebrity Masterchef (Series 14, episode 9) to past winners of this programme. He served it with a variety of roasted vegetables which included roasted shallots, carrots, salsify, whole baby leeks, parsnips and small beetroot. The sauce was a red wine sauce containing redcurrant jelly to bring out the flavour and some rosemary too. Clearly a winner with everybody including the judges. The cooking time will determine how rare the fillet is. It must be checked before serving!

Serves 2. The whole preparation and cooking took 1 hour.


  • 1 whole fillet of beef (about 400-500g)
  • 3 tablespoons Dijon mustard
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Optional: 1 tablespoon butter


1. Preheat the Oven:

  • Preheat your oven to 200°C (400°F).

2. Prepare the Herb Coating:

  • In a small bowl, combine the chopped rosemary, thyme, minced garlic, salt, and black pepper.

3. Coat the Beef:

  • Pat the fillet of beef dry with paper towels to remove any excess moisture.
  • Spread the Dijon mustard evenly over the surface of the fillet, coating it on all sides.
  • Press the herb mixture onto the Dijon mustard-coated surface of the fillet, ensuring it adheres well.

4. Sear the Beef:

  • Heat the olive oil in an oven-safe skillet over medium-high heat.
  • Once the oil is hot, add the fillet to the skillet and sear for 2-3 minutes on each side until nicely browned.

5. Finish in the Oven:

  • If using an oven-safe skillet, transfer it directly to the preheated oven. Otherwise, transfer the fillet to a baking dish.
  • Roast the fillet in the oven for about 20-25 minutes for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to check for doneness (internal temperature should be 55-57°C / 130-135°F for medium-rare).
  • If desired, add a tablespoon of butter to the skillet or baking dish during the last few minutes of cooking and baste the fillet with the melted butter for extra flavor and moisture.

6. Rest and Serve:

  • Once cooked to your liking, remove the fillet from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute and ensures a tender, juicy result.
  • Slice the fillet into thick slices against the grain and serve immediately.
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