What you'll need
- 1.5 kg beef fillet
- 2 tbsp olive oil
- 2 bashed garlic cloves
- Black peppercorns, crushed
- Small bunch of fresh thyme
- 300ml soured cream
- 3 tbsp wholegrain mustard
Time: 15 mins
For this recipe, you need the smouldering charcoals of a decent barbecue. If you don’t have access to one, you can also use a decent griddle pan. Prep your beef fillet by rubbing it with the olive oil and the garlic, then seasoning it really well with salt and crushed peppercorns all over. Stick it on your barbecue (or a just-about-smoking griddle pan) and pop the thyme on top. Once the bottom is nicely charred (about 5-6 minutes), remove the thyme and set aside, then flip the fillet over and cook for another 5 minutes.
You can test the temperature of your fillet to get it just right. For medium rare (that’s how we like it), the inside needs to be between 52-55C. Once to your liking, take the meat and put it on a board, stick the thyme and some garlic back on the top, and cover it in foil. Leave to rest for 5 minutes.
Quickly make your simple sauce by mixing together the mustard with the soured cream. Slice the beef into nice thick slices, slather some sauce over the top, and serve with some proper chips. Nice!
For the perfect wine pairing, crack open a great bottle of the Mas Que Vinos Ercavio Tempranillo Joven 2017. This is a lovely wine that is ideal for flavourful, smoky dishes such as these Barbecue Beef Fillet!
There you have it -- a special recipe for Barbecue Beef Fillet with Mustard Sauce!
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