Mary Berry Beef Fillet Recipe [Tips & Tricks]

If you’re looking to impress your guests or just treat yourself to an unforgettable meal, Mary Berry’s beef fillet recipe is definitely worth trying!

Known for her simple yet elegant approach to cooking, Mary Berry brings out the best in this tender cut of meat with a perfect balance of flavors and easy-to-follow steps. Whether you’re a seasoned cook or a beginner, this recipe ensures that you’ll end up with a melt-in-your-mouth beef fillet that’s rich, juicy, and full of flavor. Plus, it makes for a fantastic centerpiece at any dinner table!

Mary Berry Beef Fillet Recipe

Ingredients Needed

When it comes to preparing Mary Berry’s Beef Fillet, the selection of ingredients is key to creating a meal that is both delicious and memorable. The simplicity of the dish is part of its elegance, relying on premium ingredients that enhance the natural flavor of the beef.

• Beef Fillet (around 1kg or 2-2.5 lbs): The star of the dish, beef fillet, also known as tenderloin, is a cut prized for its tenderness and delicate flavor. It is lean, with minimal marbling, and requires careful cooking to ensure it remains juicy and tender.

• Olive Oil (2 tablespoons): Olive oil is used to sear the beef fillet, providing a beautiful crust while locking in moisture. The oil also serves as a base to enhance the flavors of the seasonings and herbs.

• Butter (2 tablespoons): A rich addition, butter helps to further enrich the fillet, especially when melted over the meat after cooking. It contributes a velvety texture and a slight nutty flavor.

• Garlic (2 cloves, crushed): Garlic is a staple in many savory dishes, and in this recipe, it infuses the beef with a subtle aromatic essence that complements the richness of the fillet.

• Fresh Herbs (such as thyme or rosemary): Fresh thyme or rosemary adds an earthy, aromatic note to the beef fillet. These herbs can be used to season the meat before cooking or to flavor the roasting pan.

• Salt and Pepper (to taste): A simple seasoning of salt and freshly cracked black pepper brings out the beef’s natural flavors, ensuring that it’s perfectly seasoned.

• Red Wine (optional): For an additional depth of flavor, red wine can be used in the pan sauce. It imparts a deep, rich undertone that enhances the beef’s flavor while adding a bit of acidity to balance out the richness of the fillet.

These ingredients are simple yet essential for preparing a beef fillet that is rich in flavor, tender, and sophisticated.

Equipment Needed

The equipment needed for Mary Berry’s Beef Fillet recipe is straightforward but essential to achieving the perfect roast. You don’t need specialized tools, but the right equipment will ensure that your fillet is cooked properly and your flavors are developed.

• Frying Pan: A heavy-bottomed frying pan or skillet is needed to sear the beef fillet. A cast iron pan works particularly well because it retains heat evenly, creating a beautiful brown crust on the fillet.

• Roasting Tin or Baking Tray: A sturdy roasting tin or baking tray is essential for finishing the beef fillet in the oven. It should be large enough to allow the fillet to sit comfortably without overcrowding, ensuring even heat circulation around the meat.

• Meat Thermometer: To get the perfect doneness, a meat thermometer is a valuable tool. It ensures that your fillet is cooked exactly how you prefer, whether it’s rare, medium-rare, or well-done.

• Tongs: Tongs are perfect for turning and handling the beef fillet without piercing the meat. Piercing the fillet can cause valuable juices to escape, making it less tender.

• Basting Spoon: While the beef is roasting, a basting spoon is helpful for drizzling melted butter and juices over the meat, keeping it moist and flavorful.

• Sharp Knife: A sharp knife is crucial for slicing the beef fillet cleanly and easily, ensuring a smooth and elegant presentation.

• Aluminum Foil: Aluminum foil will be used to tent the fillet after cooking, allowing it to rest and retain its juices. This is an important step in ensuring the beef is tender and moist when served.

These tools are all that’s needed to create a perfectly seared and roasted beef fillet.

How To Make Mary Berry’s Beef Fillet

Mary Berry’s Beef Fillet is deceptively simple, yet the method requires attention to detail and timing. Here’s a step-by-step guide to making this dish:

1. Preheat the Oven: Begin by preheating your oven to 220°C (200°C for fan-assisted ovens) or 425°F. This high temperature will help sear the beef, creating a deliciously crispy crust.

2. Prepare the Beef: Pat the beef fillet dry with paper towels to ensure it sears properly. Season generously with salt and freshly cracked black pepper. Optionally, you can rub the fillet with minced garlic and chopped herbs (like rosemary or thyme) for additional flavor.

3. Sear the Fillet: Heat a large frying pan over medium-high heat and add olive oil. Once the oil is hot, place the beef fillet in the pan. Sear the fillet on all sides for about 2-3 minutes per side until it’s golden brown and has developed a rich, caramelized crust.

4. Roast in the Oven: Once seared, transfer the beef fillet to the preheated roasting tin or baking tray. Place the tray in the oven and roast the beef for about 20-25 minutes for medium-rare, or longer for your preferred doneness. You can use a meat thermometer to check the internal temperature-aim for 50-55°C (120-130°F) for rare, 55-60°C (130-140°F) for medium-rare, and 60-70°C (140-160°F) for medium to well-done.

5. Rest the Beef: After roasting, remove the fillet from the oven and cover it loosely with aluminum foil. Let it rest for 10-15 minutes. This step is crucial because it allows the juices to redistribute, ensuring the fillet stays moist and tender when sliced.

6. Prepare the Pan Sauce (Optional): While the fillet rests, you can make a simple pan sauce by adding a splash of red wine to the frying pan, scraping up any browned bits. Allow the wine to reduce slightly, and then finish with a knob of butter to create a glossy sauce. You can strain the sauce if you prefer a smoother texture.

7. Slice and Serve: After the resting period, slice the beef fillet into thick slices, ideally about 1-inch thick, and serve. Drizzle the optional pan sauce over the slices, and garnish with additional herbs if desired.

Expert Tips

• Room Temperature Meat: Always bring the beef fillet to room temperature before cooking. Cold meat straight from the fridge can cook unevenly, resulting in a tougher texture. Allow the fillet to sit out for about 30 minutes before cooking.

• Don’t Overcrowd the Pan: When searing the fillet, ensure there’s enough space in the pan for the beef to make contact with the surface. Overcrowding can cause the fillet to steam rather than sear, compromising the texture and flavor.

• Use Fresh Herbs: For the best flavor, use fresh herbs rather than dried. Rosemary and thyme are classic choices that pair beautifully with beef. You can also experiment with adding a few sprigs of tarragon or bay leaves for a different aromatic profile.

• Baste the Beef: While roasting, periodically baste the fillet with its own juices or melted butter. This helps to keep the meat moist and enhances the flavor.

• Resting is Key: Don’t skip the resting step!

  Resting the meat allows the fibers to relax, so the juices stay inside rather than running out when you slice into the fillet.

• Pairing with Sides: Beef fillet pairs wonderfully with simple sides like roasted potatoes, creamy mashed potatoes, or a light salad. Consider adding some green vegetables, like asparagus or green beans, to balance the richness of the beef.

Mary Berry’s Beef Fillet is a timeless, elegant dish that showcases the natural flavors of tender beef with minimal fuss. By selecting high-quality ingredients, searing the fillet to perfection, and finishing it in the oven, you can achieve a beautifully tender roast that will impress at any occasion. Whether for a Sunday roast or a special celebration, this dish is sure to be the star of your meal.

With just a few simple ingredients and some expert tips, you can create a beef fillet that’s cooked to perfection, bursting with flavor, and wonderfully juicy. So, gather your ingredients, follow the steps, and get ready to enjoy a truly delicious dish that’s sure to become a favorite in your repertoire.

Easy Recipe Variations For Mary Berry’s Beef Fillet

Mary Berry’s beef fillet recipe is a classic, perfect for a special occasion or a comforting dinner. While the original recipe is delightful, there are several ways to customize it to suit different tastes, dietary preferences, or the ingredients you have on hand. Here are some easy variations that can elevate the dish even further:

1. Herb-Crusted Beef Fillet:
   To add a burst of fresh flavor, a herb crust is an excellent variation. Blend fresh rosemary, thyme, and parsley with garlic, olive oil, and breadcrumbs. This mixture can be spread over the beef fillet before roasting, creating a crunchy, aromatic crust that pairs wonderfully with the tender beef. For a more intense flavor, you can also add a touch of Dijon mustard to the crust mix, giving it a subtle tang.

2. Beef Fillet with Blue Cheese:
   If you’re a fan of bold flavors, topping the beef fillet with blue cheese is an excellent way to add richness. After roasting the fillet, crumble your favorite blue cheese (Roquefort or Gorgonzola work wonderfully) over the top and return the fillet to the oven for a few minutes to melt the cheese slightly. This adds a creamy, tangy flavor that contrasts beautifully with the deep, savory taste of the beef.

3. Beef Fillet with a Red Wine Sauce:
   A red wine sauce is an absolute classic pairing for beef fillet. After roasting the fillet, you can deglaze the roasting pan with a splash of red wine, scraping up all the flavorful bits stuck to the pan. Add beef stock, shallots, and fresh thyme, simmer, and reduce the sauce until it’s velvety and rich. The deep flavor of the wine sauce complements the beef perfectly, creating a luxurious, indulgent dish.

4. Stuffed Beef Fillet:
   For a more indulgent and impressive variation, you can stuff the beef fillet. A popular stuffing combination is spinach, garlic, and ricotta or cream cheese. You can even include sun-dried tomatoes for added sweetness and complexity. Once stuffed, tie the fillet with kitchen string to hold it together, then roast it as usual. This stuffing adds moisture and flavor to the fillet, making it even more succulent and decadent.

5. Beef Fillet with a Peppercorn Crust:
   Peppercorn-crusted beef fillet is a variation that brings a punch of spice to the dish. Crush a mix of black, white, and green peppercorns and press the mixture into the surface of the fillet before roasting. The peppercorns form a spicy crust that provides a contrast to the juicy tenderness of the meat. It’s a great way to add depth and complexity to the flavor profile.

Best Practices To Store Leftovers

Storing leftovers properly ensures that your beef fillet stays fresh and delicious for as long as possible. When it comes to beef fillet, the key is to preserve its tenderness and prevent it from drying out. Here are some best practices for storing beef fillet leftovers:

1. Cool Before Storing:
   Allow the beef fillet to cool completely to room temperature before refrigerating it. Storing hot food directly in the fridge can raise the temperature inside the refrigerator, potentially causing other foods to spoil. Let the fillet sit for no more than two hours before transferring it to the fridge.

2. Wrap Properly:
   To prevent the beef from drying out, wrap it tightly in plastic wrap or aluminum foil. Alternatively, you can store the fillet in an airtight container. If the fillet was topped with a sauce or marinade, be sure to store it in a way that keeps it protected from air exposure, as this can cause the meat to lose moisture.

3. Use Within 3-4 Days:
   Beef fillet is best eaten within 3 to 4 days of being cooked. After this period, the quality may start to degrade, and the meat may lose its tender texture. Be sure to check for any signs of spoilage, such as an off smell or discoloration, before consuming leftovers.

4. Freezing Leftovers:
   If you don’t think you’ll finish your leftovers within a few days, freezing is an excellent option. Wrap the beef fillet in heavy-duty plastic wrap, then place it in a freezer-safe bag or container. Label the container with the date so you can keep track of how long it’s been stored. For best results, consume frozen beef fillet within 2 to 3 months. When reheating, gently thaw it in the fridge overnight to preserve its texture.

5. Reheating Tips:
   To reheat beef fillet without compromising its texture, do so slowly. You can reheat it in the oven at a low temperature (around 250°F or 120°C) to ensure it heats evenly without overcooking. If you want to restore some moisture, consider basting the fillet with a little broth or the sauce it was served with while reheating.

What Goes Well With Beef Fillet

Beef fillet is a luxurious, versatile dish that pairs wonderfully with a variety of sides and accompaniments. The key is to balance the richness of the beef with flavors that complement its depth. Here are some ideas for what goes well with beef fillet:

1. Classic Roast Potatoes:
   No roast beef dinner is complete without some crispy roast potatoes. The fluffy interior and golden, crispy exterior make roast potatoes the perfect companion to the tender, juicy beef. You can add herbs like rosemary or thyme to the potatoes while roasting for an aromatic touch.

2. Creamy Mashed Potatoes:
   For a more indulgent side, mashed potatoes are a classic pairing. The smooth, creamy texture of mashed potatoes contrasts beautifully with the beef fillet’s rich, tender texture. Add a touch of butter, cream, and seasoning to elevate the flavor, or incorporate roasted garlic for an extra layer of depth.

3. Grilled Vegetables:
   Grilled or roasted vegetables, such as asparagus, carrots, or Brussels sprouts, provide a fresh, slightly charred contrast to the richness of the beef fillet. The slight smokiness from grilling can enhance the savory flavors of the beef.

4. Green Beans Almondine:
   Green beans almondine is a refined yet simple side dish that pairs beautifully with beef fillet. The crunchiness of the almonds combined with the fresh, crisp beans adds texture and a hint of nuttiness that complements the meat’s richness.

5. Red Wine Sauce or Béarnaise Sauce:
   A rich red wine sauce or a tangy Béarnaise sauce is the perfect finishing touch for beef fillet. The acidity of the wine sauce or the buttery, herby notes of Béarnaise can cut through the meat’s richness, creating a well-rounded, satisfying dish.

6. Salad with a Tangy Dressing:
   A fresh green salad with a tangy vinaigrette provides a refreshing contrast to the heaviness of the beef. Opt for arugula or watercress for a peppery bite, and consider adding ingredients like pears, walnuts, or blue cheese to enhance the flavor profile.

Conclusion

Mary Berry’s beef fillet recipe is a timeless dish that offers both sophistication and comfort. With a few simple variations, you can easily tailor it to your personal preferences, whether you enjoy bold, spicy flavors or crave the creamy indulgence of blue cheese.

Proper storage of leftovers ensures that this delicious cut of beef stays fresh and retains its mouthwatering qualities. Additionally, pairing the fillet with thoughtful sides, such as roasted potatoes, grilled vegetables, or a creamy sauce, makes the meal even more memorable. Whether you’re preparing it for a special occasion or a weeknight dinner, beef fillet is an impressive dish that offers endless possibilities for creativity and enjoyment.

FAQs

What Ingredients Do I Need For Mary Berry’s Beef Fillet Recipe?

For Mary Berry’s beef fillet recipe, you’ll need a beef fillet (around 1 kg), butter, olive oil, garlic, thyme, rosemary, Dijon mustard, and seasoning (salt and pepper). For the sauce, you’ll also need red wine, beef stock, and optional additional herbs.

How Do I Prepare The Beef Fillet For Roasting In Mary Berry’s Recipe?

First, preheat the oven to 220°C (200°C fan). Season the beef fillet generously with salt and pepper.

Rub olive oil onto the fillet and brown it in a hot pan with butter, garlic, and herbs for about 5 minutes, ensuring all sides are seared evenly. Then, brush the fillet with Dijon mustard before roasting.

What Temperature Should The Beef Fillet Be Cooked To In Mary Berry’s Recipe?

The cooking temperature for Mary Berry’s beef fillet depends on your preferred doneness. For rare, cook it to 50°C; medium-rare, aim for 55°C; medium, 60°C; medium-well, 65°C; and well-done, 70°C. Always use a meat thermometer to ensure accuracy.

Can I Cook The Beef Fillet In Advance And Reheat It?

Yes, you can cook the beef fillet in advance. After roasting, let it rest and cool.

Then, store it in an airtight container in the fridge. To reheat, cover it loosely with foil and warm it in the oven at a low temperature (around 160°C) to prevent it from drying out.

What Kind Of Sauce Can I Make To Accompany Mary Berry’s Beef Fillet?

Mary Berry’s recipe typically includes a rich red wine sauce. To make it, use the pan drippings after roasting, add red wine, beef stock, and any leftover herbs, and reduce the sauce to a thick consistency. You can also add a knob of butter at the end for extra richness.

Can I Use A Different Cut Of Beef For Mary Berry’s Recipe?

While the recipe specifically calls for beef fillet, you can substitute it with other cuts such as sirloin or rump steak. However, keep in mind that these cuts may require different cooking times to reach the desired level of tenderness.

How Long Should I Rest The Beef Fillet After Cooking?

After removing the beef fillet from the oven, let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring it remains tender and juicy when served.

Is Mary Berry’s Beef Fillet Recipe Suitable For Special Occasions?

Yes, Mary Berry’s beef fillet recipe is perfect for special occasions. Its elegant presentation, tender texture, and delicious flavors make it an excellent choice for dinner parties, holidays, or other festive events.

What Side Dishes Pair Well With Mary Berry’s Beef Fillet Recipe?

Mary Berry’s beef fillet pairs wonderfully with classic side dishes like roasted vegetables, mashed potatoes, green beans, or a fresh salad. You can also serve it with a rich potato dauphinoise or crispy Yorkshire puddings for an extra indulgent meal.

Can I Make Mary Berry’s Beef Fillet Recipe Without Mustard?

Yes, you can skip the Dijon mustard if you prefer or if you have dietary restrictions. The mustard helps with flavor and browning, but you can substitute it with other ingredients like horseradish or simply omit it for a different taste profile.