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Categories:Viewed: 23 - Published at: 2 years ago
Ingredients
- 500 g (17.6oz) Thick piece of beef fillet, at room temperature
- 175 ml (6.2fl oz) Flavourless vegetable oil (sunflower, groundnut) plus a splash extra
- 1 pinch Salt
- 1 pinch Pepper
- 4 tbsp Dijon mustard
- 1.5 tbsp Red wine vinegar
- 2 tsp Caster sugar
- 1 Splash of hot water
- 5 tbsp Chopped dill
- 2 handfuls Watercress
- 1 tbsp Extra virgin olive oil
Method
- Preheat the oven to 220C/425F/Gas Mark 7.
- Rub the beef with a splash of oil and season well.
- Heat an ovenproof frying pan on the hob - without any oil - until it's searing hot.
- Add the beef and cook for 1 1/2-2 minutes each side and 20 seconds each end.
- Move it to the oven and cook for 12 minutes, for rare meat.
- Remove from the pan and put to one side until it has cooled to room temperature.
- When the beef is cool, whisk together the Dijon mustard, vinegar and caster sugar until smooth.
- Vigorously whisk in the vegetable oil, a drop at a time to start with, then in a thin stream, until the sauce is thick.
- Blitzing it with a hand-held electric blender, if you have one, is the best way to make the sauce emulsify.
- Finally, whisk in 1 tablespoon hot water and stir in the chopped dill.
- Carve the beef into medium slices and arrange them decoratively on a large plate.
- Splash some of the sauce over the top, then scatter nonchalantly with watercress.
- Add a few splashes of extra-virgin oil and a bit more salt and pepper.
- Tip the rest of the sauce into a jug and let people ladle it on at will.
