Roast fillet of beef with stir-fried greens

Recipe from: 12/1/2000 12:00:00 AM
Ingredients 11
Servings 1
Minutes 15 min


Serving Change
  • 30
  • 1
    beef fillet
  • 85
    English mustard
  • 35
    soy sauce
  • 2
    cloves garlic, crushed
  • 45
    sunflower oil
  • 1
    packet mangetout, trimmed
  • 4
    sticks celery, cut into chunks
  • 2
    bunches bok choi (or a bunch of spinach)
  • 1
    bunch spring onions
  • 5
    lemon juice


15 min
Preheat oven to 200 ºC. Heat butter in a heavy-based frying pan. Add fillet and brown for 2-3 minutes. Mix 80 ml mustard, 30 ml soy sauce, half the garlic and 30 ml oil together to form a paste. Spread on to the fillet to coat well. Place in a greased roasting pan and roast in the oven for 20 minutes. Remove from oven and set aside to rest for 5 minutes. Heat rest of oil in a large frying pan or wok. Add remaining garlic and 5 ml mustard and stir-fry for 30 seconds. Add mangetout and celery and stir-fry for 1 minute. Add bok choi and spring onions, cut into 2 cm pieces, and continue to stir-fry until bok choi has wilted. Stir in lemon juice and remaining 5 ml soy sauce and season to taste with salt and freshly ground black pepper. Slice fillet and serve with vegetables, buttered baby potatoes and extra mustard. Serves 4-6

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