Hereford beef fillet recipe


The crunchy, spicy crust is a perfect contrast to the juicy tender meat.


1 piece of beef fillet, about 800g

1 tbsp olive oil

2 tbsp Dijon mustard

6 tbsp mixed peppercorns, (pink, black, white) coarsely crushed


  1. Rub the beef all over with the oil. Heat a large, frying pan or roasting tin and brown the beef on all sides, except the ends. Remove the beef from the pan and leave until cold.
  2. Heat the oven to 220 °C (200 °C fan), gas 7.
  3. Spread the mustard over the seared beef, except the ends, then roll the mustard-covered sides in the crushed peppercorns.
  4. Place the beef on a rack in a roasting tin and cook for 15-30 minutes, depending on whether you like your beef rare or well done. Transfer to a carving board and let it rest for 10 minutes before carving.