Roast Fillet of Beef

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • l½ –2 lb. fillet of beef
  • meat glaze
  • ½ pt. demi-glace sauce


  • 2 tablesp. olive oil
  • 1 tablesp. lemon juice or vinegar
  • 1 teasp. chopped onion
  • 1 teasp. chopped parsley
  • a good pinch of powdered herbs
  • a pinch of ground cloves
  • salt and pepper


Wipe, trim and tie the meat into a good shape, place on a dish and pour over the marinade. Allow to soak in the marinade for 2–3 hr., turning and basting frequently. Drain off half the liquid and fold the remainder with the meat in a thick sheet of well-greased greaseproof paper or aluminium foil, fastening all ends securely. Roast for 1 hr. and remove the paper to allow the meat to brown. Place on a hot dish and brush with meat glaze. If liked a little sauce may be poured round the dish, the rest being served separately. Serve with horseradish sauce.