To cook a whole fillet, season generously, sear briefly in a hot pan and transfer to the oven to finish roasting (this will take as little as 10 minutes for very rare meat). For a more elaborate dish, ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

You’ll need: olive oil, for roasting; 1kg grass-fed beef fillet; 30ml Dijon mustard; 5ml freshly cracked black pepper; 1 stem rosemary, de-stalked and finely chopped; Maldon Sea salt flakes, to season ...

Perfect hot or cold for a very special occasion. To serve cold, roast up to two days ahead and leave to cool. It can be carved up to five hours ahead. Reassemble the slices and then wrap them in ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. A hot ...