Mouthwatering beef fillet

Courtesy Gordon Ramsay

This succulent roast beef is served with a light and fresh tomato salad but you could choose chips or dauphinoise if you fancy something more indulgent.

Briar Ridge Stockhausen Shiraz 2023

More traditionally styled, the palates bright array of wild berries is framed by super fine tannins.

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Ingredients

1 ⅕ kilograms Prime Beef Fillet (in one piece, cut from the thick end)
2 tablespoons Olive Oil
add handfuls Wild Rocket Leaves

Method

Heat the oven to 200C. Put a roasting pan in the oven to get hot. Trim any fat or sinew from the fillet of beef and season all over with salt and pepper. Heat a non-stick frying pan with a little olive oil. When it is very hot, add the beef and sear for 1½-2 minutes on each side until evenly browned all over.
Lightly oil the hot roasting pan. Transfer the beef to the roasting pan and place it in the oven. Roast for 25 minutes for medium rare beef - it should feel a little springy when lightly pressed. Transfer the fillet to a warm platter and leave to rest for 10 minutes.
Serve the beef warm or at room temperature. Slice it thickly and overlap the slices on a serving platter. Pile the rocket into the centre. Stir the chopped herbs into the tomato tarragon dressing and spoon over the beef.