Fillet of Hereford Beef Recipe

How to prepare a fillet of Hereford Beef

Our fillet was accompanied by salt baked celeriac, beetroot rosti, spinach and celeriac purée.


Fillet of Hereford Beef

Dijon Mustard

Black Pepper

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 7oz/200grams 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.  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.