Fillet of Hereford Beef Recipe

Hereford Beef Fillet

Our fillet was accompanied by salt-baked celeriac, beetroot rosti, spinach and celeriac purée but you can choose whatever combinations suit your taste.

Serves: 8-10

Total time (prep and cooking): 1 hour


  • 2kg Hereford Beef fillet
  • Dijon mustard (to taste)
  • Black pepper (to taste)
  • Unsalted butter


  • Trim a whole fillet of Hereford Beef, thinly spread some Dijon mustard over the whole joint and grind some black pepper over it.
  • Tightly roll the joint in some cling film and, if possible, leave to marinate for a couple of days.
  • Slice the fillet into portions – about 200g per person.
  • Meanwhile, heat a small frying pan.
  • Keeping the cling film on the fillet, season the open ends of each portion with salt and pepper and spread some sunflower or rapeseed oil over them.
  • Place in the hot pan and cook on each end for about 2 to 3 minutes or until both ends are a caramelised brown and then remove the clingfilm.
  • Add a knob of unsalted butter and put the pan in a pre-heated oven at 180 degrees (ensure the handle is ovenproof or place on an oven tray).  To serve rare, keep in the oven for about 6 minutes.
  • Remove from the oven, leave to rest for about 3 minutes and serve.