Mustard beef fillet with sweet shallots

A filling and satisfying dish, that won’t take up too much of your time, will surely be a fit meal with company. Great for a winter’s night.



  • 500g shallots
  • 1kg piece of beef fillet
  • oil
  • 2-3 sprigs of thyme
  • 1 tbsp brown sugar
  • 2 tbsp wholegrain mustard


  1. Heat the oven to 200C/fan 180C/gas 6. Put the shallots in a pan of boiling water and boil for a couple of minutes. Drain and peel once they are cool enough to handle.
  1. Season the beef, then heat 2 tbsp oil in a roasting tin and quickly brown the fillet all over. Remove the tin from the heat and lift out the beef. Scatter the shallots in the tin with the thyme. Sprinkle with the sugar and add a splash of water. Spread the mustard all over the beef and sit on top of the shallots. Roast for 25 minutes for rare, 40 minutes for medium or 50 minutes for well done. Halfway through cooking, shake the shallots in the tin. Rest the beef for 10-15 minutes before carving.

Recommended wine: The Alto Shiraz will pair excellent with the dish.

Source: bbcgoodfood

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