Roast Fillet of Beef with Mustard Butter from The Times Cookery Book by Katie Stewart
This is a joint to prepare for a dinner party. It is easy to carve and there is very little waste. Ask your butcher to cut the piece of meat from the thick end of the fillet if possible. Then ask h...
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Cooking tools:
- Butcher's twine
- Roasting pan
- Roasting rack
- Carving knife
- Carving fork
- Oven
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- watercress
- squeeze of lemon juice
- 1 tablespoon finely chopped parsley
- 1 teaspoon made mustard
- 4 oz (100 g) butter
- 1–2 oz (25–50 g) butter
- 1 (2½ lb) (1 kg) piece beef fillet
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