Roulade of beef fillet with cassis and green peppercorn sauce

Recipe from: 12/1/1992 12:00:00 AM
Ingredients 14
Servings 6


  • 2
    beef fillet, untrimmed
  • 500
    mixed salad greens (see tips)
  • 30
    olive oil
  • 3
    cloves garlic, crushed
  • salt and freshly ground black pepper
  • 15
    herbes du Midi
  • 30
    olive oil, reserved to fry the fillet
  • 15
    red wine vinegar or to taste
  • reserved fillet trimmings
  • 15
  • 400
    light beef stock
  • 30
    green peppercorns
  • 90
    Cassis or Van der Hum liqueur


1. Preheat oven to 200 ºC. Trim fillet carefully by removing fat and sinews. Reserve. Cut a strip from side of fillet and reserve for the sauce. Chop all the trimmings and set aside for sauce. 2. Take trimmed fillet, place onto a flat cutting surface. Place between 2 pieces of plastic wrap, and flatten gently with a meat mallet. 3. Meanwhile, wash and dry greens well, and slice into thick shreds. Heat enough olive oil in a large frying pan, add greens and sauté over a medium heat until just wilting. Add garlic and vinegar. Increase heat and cook until moisture has evaporated. Season and cool completely. 4. HERBES DU MIDI: Bake the peel of 1 orange in oven until hard, place in blender with 1/2 cinnamon stick, 3 bay leaves, rosemary, thyme and lavender and process to a fine consistency. 5. Season fillet with herbes du Midi and black pepper. Spread the greens over meat, leaving a border around the edges. Smooth over with a spatula, and roll fillet up tightly. Tie at regular intervals with kitchen string. 6. Seal fillet quickly in olive oil in a large cast-iron frying pan. Remove and place on a rack in a roasting tin and cook for 20 minutes or more, basting and turning every 10 minutes. 7. Allow meat to set for 10 minutes before removing string and slicing. For sauce heat butter in a frying pan and brown chopped trimmings over a high heat. Pour off any excess fat. Deglaze pan with liqueur and stock. Reduce until 250 ml remains. Pour through a fine strainer or muslin, onto peppercorns. Reheat and adjust seasoning.

Read more on: roast  |  beef  |  shallow-fry

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