BT Roast Spiced Fillet of Beef



  1. Tie the fillet with string to keep its shape.
  2. Heat the dripping and seal the outside.
  3. Take off the heat and allow to cool – do not throw away the dripping. Put the chilli into a coffee grinder, then add the other spices and grind to a fine powder.
  4. Roll the beef in the spices to cover all sides, season with salt then roll in cling film and leave for 3 hours.
  5. Put into the oven in the tray used to seal the meat at 180°C for 10 minutes.
  6. Turn the oven down to 160°C, turn the meat over and cook to your required temperature/liking.
  7. Take out and keep warm.
  8. Meanwhile, for the Yorkshire puddings, make the batter by mixing together the flour, eggs, milk/water, pinch of salt and malt vinegar, then pour into very hot small muffin trays with the dripping preheated and bake in the oven at 210°C for approximately 25 minutes.
  9. At the same time, colour the onions in the oil, add the butter, season and cook in the oven at 210°C for 10 minutes.
  10. When cooked take both out and keep warm.
  11. Shape the swede into one large piece per person.
  12. Colour one side in 50g melted butter.
  13. Turn over, season, add the chicken stock and bake in the oven at 180°C, brush with more melted butter during cooking.
  14. Take out and keep warm.
  15. Make the sauce by melting 25g butter, add the shallots, sweat but do not colour.
  16. Add the wine and reduce by two-thirds, add the Madeira and reduce by one-third.
  17. Add the meat stock and reduce by half.
  18. Add the cream and boil till starting to thicken.
  19. Take off the heat, add the mustard and horseradish and strain into a clean pan.
  20. Check the seasoning, then add the parsley.
  21. Carve the beef into four steaks and put in the middle of the plates.
  22. Put the onions into the Yorkshire puddings and place round the beef.
  23. Put the swede on the plates and swirl sauce around the plate, serve some separately.

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Prep time:

Cook time:

Serves: 4

  • 700g piece centre cut fillet of beef (21 days hung)

  • 50g dripping

  • 1tsp chilli flakes

  • 1tsp garlic salt

  • 1tbsp chopped and dried parsley

  • ¼ tsp curry powder

  • Salt & pepper

  • 110g flour

  • 110g eggs

  • 110g milk/water

  • 1 pinch salt

  • 1tbsp malt vinegar

  • 12 pickled onions, medium sized

  • 1tsp vegetable oil

  • 25g butter

  • 50g dripping (reserved from earlier)

  • 450g swede

  • 75g butter

  • 1.2 litres chicken stock

  • 25g butter

  • 1 shallot, chopped

  • 140ml white wine

  • 70ml Madeira

  • 150ml meat stock

  • 150ml double cream

  • ¼ tsp English mustard

  • 1tbsp horseradish cream sauce

  • 1tbsp chopped parsley