Roast Fillet of Beef with Mustard Butter

Preparation info

  • Difficulty


  • Serves

    3 to 4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • lb (1.25 kg) piece of fillet
  • 1–2 oz (25–50 g) butter

For the mustard butter

  • 4 oz (125 g) butter
  • 1 teaspoon home-made mustard
  • 1 teaspoon finely chopped parsley
  • Squeeze of lemon juice


Pre-heat the oven to gas mark 3, 325°F (170 °C).

Place the joint in a roasting tin With the butter. Put in the centre of the oven and roast, allowing 1 hour for a rare joint or 1½ hours for medium rare. Baste often to keep the joint moist.

Meanwhile, prepare the mustard butter. Cream the butter, add the mustard, parsley and squeeze of lemon. Spoon butter onto a square of kitchen foil, shape into a fat roll and twist the ends up like a cracker. Chill until firm.

To serve, cut the meat into thick slices and top each portion with a pat of mustard butter.

To make this dish really supreme, take the juices from the roasting tray, skim off most of the fat and melt into it a little cube of meat glaze. Whisk it up with a knob of butter and serve as an extra, separate sauce.