Glazed Rare Roast Beef Fillet

Well-known food writer Phillippa Cheifitz regularly got together with a group of friends for supper. They shared with one another the preparation and creation of each meal and so The Supper Club was born. In her cookbook she shares a collection of easy-to-make recipes. Try her glazed rare roast beef fillet recipe…

9781432304409 - The Supper Club - Phillippa Cheifitz - HRServes 6

For the coating mixture

  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon milled sea salt
  • 1 teaspoon coarsely milled
  • black pepper

For the beef fillet

  • 800g thick beef fillet
  • olive oil
  • wild rocket, for garnishing

For the glaze

  • ½ cup Marsala wine
  • 1 teaspoon Dijon mustard
  • sea salt and milled black pepper

pg59For the baby Yorkshire puddings

  • 2 large free-range eggs
  • 3⁄4 cup full-cream milk
  • ¼ cup iced water
  • 1 cup Italian 00 flour or cake flour
  • 1⁄2 teaspoon salt
  • about 11⁄2 tablespoons olive oil
  • fresh rosemary sprigs


  1. To make the coating mixture, mix together the ingredients until combined. Set aside until needed.
  2. To make the beef fillet, preheat the oven to 220ºC. Heat a pan until hot, moisten the fillet with oil and sear until nicely browned all over. Remove the fillet from the heat, place in a small roasting pan and rub the coating mixture over it. Roast for 10–15 minutes. Remove the meat and wrap in foil. Allow to rest while making the glaze.
  3. To make the glaze, pour the wine into the roasting pan and bring to a bubble on top of the stove. Keep stirring, scraping to loosen any bits that are stuck on the bottom of the pan and allow to reduce. Stir in the mustard and simmer for 1–2 minutes. Check the seasoning, then spoon the glaze over the beef. Slice the fillet thickly and garnish generously with rocket. Serve with Mushroom ragout (see page 139) and baby Yorkshire puddings.
  4. To make the Yorkshire puddings, preheat the oven to 220ºC. Mix the eggs, milk, water, flour and salt to make a smooth batter. Refrigerate for about 30 minutes. Pour a little oil into each cup of a 12-cup non-stick muffin pan. Add a sprig of rosemary to each one. Place in the oven for 5 minutes or until smoking hot. If necessary give the batter a whisk to blend before carefully pouring it into the hot cups. Fill each cup until half-full and bake for 10–15 minutes or until puffed and golden. Best to serve immediately, but if ready before needed, they can be reheated in the oven.

Extracted from ‘The Supper Club’ by Phillippa Cheifitz (Struik Lifestyle)

Photographs © Penguin Random House South Africa/Sean Calitz

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