Name: Mustard crusted fillet of beef with deli salad
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: British
Ingredients: 3 tbsp black peppercorns; 2 tbsp sea salt; 2 tbsp English mustard powder; /2lb 12oz-3lb 5oz middle fillet of beef; 3 tbsp olive oil; 1g baby new potatoes; 50g butter; 200g tub marinated grilled red and yellow peppers; 290g jar grilled artichoke hearts; 2 x 85g bags watercress; small handful mint leaves

Home
Recipes
Mustard crusted fillet of beef with deli salad

Mustard crusted fillet of beef with deli salad

Barney Desmazery

Save recipe

Serves 6

More effort

Cook: 40 mins - 50 mins

Plus cooling

A star rating of 5 out of 5.3 ratingsRate

loading...

Perfect for a posh picnic

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

3 tbsp black peppercorns
2 tbsp sea salt
2 tbsp English mustard

powder
/2lb 12oz-3lb 5oz middle fillet of beef
3 tbsp olive oil
1g baby new potatoes
50g butter
200g tub marinated grilled red and yellow peppers
290g jar grilled artichoke

hearts
2 x 85g bags watercress
small handful mint

leaves

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal571
fat26g
saturates7g
carbs34g
sugars0g
fibre3g
protein51g
salt3.34g

Method

step 1

Crush the peppercorns with a pestle and mortar then mix in the salt and mustard powder. Sprinkle onto a large plate. Brush the beef with some of the oil and roll in the seasoning.
step 2

Heat remaining oil until very hot in a large heavy-based pan. Put the beef in the pan and turn heat to medium. Sear for 30 minutes, turning every 6-7 minutes until the seasonings form a deep brown crust. This will be rare in the middle. For well-cooked, add 10 minutes. Leave to cool on a plate. Boil potatoes for 10-15 minutes until tender. Drain, toss in the butter.

RECIPE TIPS

TO TAKE TO THE PICNIC

Put the potatoes in a foil parcel. Slice the beef thinly, transfer to a square of foil, pour over juices and wrap. At the picnic scatter watercress over a platter. Lay the beef over and scatter the artichokes and peppers around. Drizzle over oil from the artichoke jar and pour over the meat juices. Tear the mint over the warm potatoes and serve.

Recipe from Good Food magazine, July 2004

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now