Preheat the oven to 220C/425F/Gas 7 (fan 200C). Rub the fillet of beef with plenty of salt and pepper and the oil. Heat a large frying pan until very hot. Fry the fillet on all sides until browned.

Season the beef with salt and pepper and rub the oil over the meat. Scatter an even layer of the cracked pepper and thyme leaves on a board and roll the fillet in the them until lightly coated all ...

This is an expensive dish. I don’t buy beef fillet very often, usually only for an important celebratory meal. Guests really appreciate it. You can serve it warm, once you have let the meat rest – it ...

Trim away the 'chain' if it is still attached, and use the meat for Beef Stroganoff. (The chain is the fat-covered portion of meat at the bottom of the tenderloin). Double over the meat at the ...

This recipe takes tender, perfectly roasted beef and elevates it with a rich sauce made from red wine, aromatic herbs, and shallots.

See links to other recipes at the bottom of the page. Although it serves four, there will be leftovers of the beef. I cooked the chateaubriand end of a fillet of beef (the top, thicker part of the ...

The beef should be at room temperature before going ... Resting allows the meat fibres to reabsorb juices. A whole scotch fillet can also be cooked this way although you will have to add an ...

If you’re looking for an impressive holiday main dish that’s simple to prepare yet packed with flavor, a perfectly roasted ...

Danny's stuffed beef tenderloin recipe is delicious. The beef is stuffed with sauteed mushrooms and scallions. The veggies ...

Brown meat well on all sides (6-8 min.) Remove meat from pan and reserve pan for sauce. Finish cooking beef on sizzle platter in oven for about 5 minutes. Rest filets while finishing sauce.