This is an easy roast, with guaranteed “wow factor” and no waste at all. Mustard and peppercorns protect the meat from the intense heat of the oven, while giving a zingy crust around each slice.
Serves 6
1 center-cut piece of beef filet, 23⁄4 lb (1.25 kg) (room temperature)
1 tbsp olive oil
2 tbsp Dijon mustard
6 tbsp black peppercorns, coarsely crushed
For the gravy
2 tbsp (30 g ) butter
1 tbsp all-purpose flour
2⁄3 cup (150 ml) red wine
1 cup (250 ml) beef stock
2 tsp red currant jelly
1 tsp Dijon mustard
salt
1. Rub the beef all over with the oil. Heat a large, nonstick frying pan (or roasting pan if the filet is too large) and brown the beef on all sides, except the ends (see Sear the beef). Remove the beef from the pan and let it cool to room temperature. Preheat the oven to 425ºF (220ºC).
2. Spread the mustard over the seared beef, except the ends, then roll the mustard-covered sides in the crushed peppercorns (see Make a peppery crust). You can sear and coat the filet up to 12 hours ahead (if you do so, keep the filet in the fridge and bring to room temperature 1–2 hours before roasting). Place the beef on a rack in a roasting pan and roast for 25 minutes. Transfer the beef to a carving board and let it rest for 10 minutes.
3. Meanwhile, make the gravy: put the butter in the roasting pan and place the pan on a stovetop burner set to medium–low heat. Stir until the butter has melted, scraping up bits on the bottom of the pan, then sprinkle in the flour and cook for 1–2 minutes, whisking constantly with a wire whisk.
4. Slowly whisk in the wine and stock and bring to a boil, then add the red currant jelly and mustard. Simmer for a few minutes, whisking all the time, until the jelly has melted and the gravy thickens. Add salt to taste. Carve the beef into thick slices and serve with the gravy in a jug or gravy boat.
PEPPERED FILET OF BEEF
KEYS TO PERFECTION
Sear the beef
Once the frying pan is very hot, sear the filet for 1 minute on all sides (except the ends) until the outside is brown. This releases juices that caramelize and give depth of flavor.
Make a peppery crust
After spreading mustard over the sides of the cooled beef, put the crushed peppercorns on a sheet of wax paper and roll the beef in them until evenly coated.
The thickest part of the filet—called the center or middle cut—is essential for even cooking, as it will be the same thickness along its length. Don’t doubt the roasting time in this recipe—25 minutes in the oven guarantees perfect rare beef every time. If you prefer your beef medium rare, roast it for 30 minutes.