成人快手

by Mary Berry

Beef Wellington traditionally has p芒t茅 spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon.

Main course

Preparation

To cook a whole fillet, season generously, sear briefly in a hot pan and transfer to the oven to finish roasting (this will take as little as 10 minutes for very rare meat). For a more elaborate dish, a whole fillet can be used in beef Wellington. Fillet steaks cooked past medium tend to become overcooked, dry and tasteless; instead fry them quickly in a hot pan, or grill or roast. Use red wine, brandy or port to deglaze the pan, then stir in some double cream and mustard, or a knob of butter and some chopped rosemary, for a simple sauce. Ch芒teaubriand is the name given to a large steak cut from the thick end of the fillet and is normally cooked for two people to share. Filet mignon is the name given to smaller steaks cut from the tenderloin.