Name: Barbecued fillet of beef with mustardy soured cream sauce
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 6
Cuisine: French
Ingredients: 1 ½kg beef fillet (ask your butcher to trim off any excess fat); 2 tbsp olive oil; 2 garlic cloves bashed; black peppercorns crushed; small bunch of thyme; 300ml soured cream; 3 tbsp wholegrain mustard

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Barbecued fillet of beef with mustardy soured cream sauce

Barbecued fillet of beef with mustardy soured cream sauce

James Martin

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Serves 6

Easy

Prep: 5 mins

Cook: 10 mins - 12 mins

A star rating of 4 out of 5.3 ratingsRate

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This meaty main course from James Martin makes a delicious dinner party dish - barbecue or griddle for a smoky outer crust and a meltingly tender middle

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 ½kg beef fillet

(ask your butcher to trim off any excess fat)
2 tbsp olive oil
2 garlic cloves

bashed
black peppercorns

crushed
small bunch of thyme
300ml soured cream
3 tbsp wholegrain mustard

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Nutrition: per serving

kcal501
fat29g
saturates13g
carbs3g
sugars2g
fibre2g
protein55g
salt0.9g

Method

step 1

If your barbecue hasn’t already been heated, light and heat until the ashes turn grey, or heat a griddle pan. Rub the beef with 1 tbsp olive oil and the garlic, season well with salt, then coat each side with the crushed peppercorns. Put on the barbecue or in an almost smoking griddle pan. Brush the top with the rest of the oil using the thyme, then place the thyme on top. Once the underside is charred with a nice crust (about 5 mins), remove the thyme and set aside, turn the fillet over and cook for about 5 mins more.
step 2

Test the temperature of your fillet using a meat thermometer to make sure you don’t overcook it. For medium rare, you want it between 52-55C. Once at the desired temperature, remove the meat to a board, place the thyme and garlic on top and cover in foil. Leave to rest for about 5 mins.
step 3

Meanwhile, make the sauce by combining the soured cream and mustard in a bowl. Season and set aside. Transfer the beef to a clean board, slice into 2-3cm thick pieces and serve with the sauce.

Recipe from Good Food magazine, September 2015

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A star rating of 4 out of 5.3 ratings

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