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Roasted Beef Fillet

Roasted Beef Fillet is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method of roasting a fillet of beef that has been marinated beforehand in a mix of olive oil, seasonings, bayleaves and onions. The full recipe is presented here and I hope you enjoy this classic British version of: Extract of Beef.

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Additional Time:

(+over-night marinating)

Serves:

6

Rating:

Tags : Beef RecipesVegetable RecipesBritish Recipes

This is a classic recipe for a Victorian version of Extract of Beef that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

BEEF FILLET, ROASTED.—The fillet is the underneath part of the sirloin. Tie it up and trim it ready for dressing. Lard it well, and let it soak for twelve hours in a mixture of oil, salt, pepper, bay leaves, and sliced onions; after which roast it by a quick fire. It should not be too much done, and may be served with a sauce consisting of its own gravy, with a dash of vinegar, a shalot, salt, and pepper.

Modern Redaction

Ingredients:

1 fillet of beef, trimmed and tied
150ml oil
salt and freshly-ground black pepper, to taste
2 bayleaves
2 onions, thinly sliced
2 tsp vinegar
1 shallot, minced

Method:

Whisk the oil, salt and black pepper in a bowl. Add the bayleaves and onions then arrange the beef fillet in a shallow dish and pour the oil mixture over it. Cover with clingfilm (plastic wrap), place in the refrigerator and allow to marinate over night.

The following day, transfer the fillet to a roasting tin and roast until done to your liking (but do not over cook). Serve the fillet sliced and accompanied by a sauce made from the pan juices mixed with the vinegar, shallot and seasoned with salt and black pepper

Find more Traditional Victorian Recipes Here