Herb Crusted Fillet of Beef

Herb Crusted Filled of Beef served on a white plate with roasted beetroot and red wine sauce
  • 4 servings
  • 55 minutes to prepare
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  • 1.5kg fillet of beef
  • 3tbsp olive oil
  • 50g mixed herbs, such as mint, rosemary, flat leaf parsley and thyme
  • 50g breadcrumbs
  • 1tbsp dijon mustard
  • 12 shallots, peeled
  • 300g baby beetroot or turnips, halved
  • 200g baby leeks
  • 3 sprigs fresh thyme, roughly chopped
  • 400ml red wine
  • 2tbsp redcurrant jelly


This impressive-looking dish is actually really achievable and straightforward. When you are dealing with a beautiful cut of beef, it needs only the simplest cooking.

1 Remove the beef from the fridge at least two hours before cooking to let it come to room temperature.

2 Preheat the oven to 200°C/fan 180C/gas mark 6. Season the beef with a pinch of sea salt and ground black pepper. Heat two tablespoons of the oil in a large frying pan and brown the beef all over. Set aside.

3 Place the herbs and breadcrumbs in a food processor and blitz until you have a fine herby breadcrumb mixture. Lay a sheet of parchment paper on the work surface and spread the breadcrumb mixture over the paper.

4 Spread the Dijon mustard all over the beef fillet, then roll in the herb and breadcrumb mixture until the beef is coated. Place the beef in a roasting tin along with the shallots, beetroot, turnips and baby leeks and scatter over the fresh thyme. Drizzle with the remaining oil and then roast for 25–30 minutes until medium-rare or 5–8 minutes longer if you prefer your beef well-done.

5 Meanwhile, heat the frying pan you have just cooked the beef in and pour in the red wine and redcurrant jelly. Simmer for 15 minutes until reduced and sticky.

6 Remove the beef from the roasting tin onto a carving board and leave to rest before slicing. Serve with the roasted vegetables and the red wine sauce.