Ingredients

• 1.3kg/3lb fillet of beef
• cut from the centre fillet
• 1 tbsp olive oil
• 2 tbsp cracked black pepper
• 2 tbsp finely chopped thyme leaves
• 2 tbsp brandy
• 300ml/½ pint double cream
• 1 tbsp finely chopped parsley leaves
• 1 tbsp finely chopped thyme leaves
• 2 tsp Dijon mustard
• salt and freshly ground black pepper

Directions

• Preheat oven to 220C/200C Fan/Gas 7.
• Season the beef with salt and pepper and rub the oil over the meat. Scatter an even layer of the cracked pepper and thyme leaves on a board and roll the fillet in the them until lightly coated all over.
• Heat a frying pan over high heat until very hot. Brown the fillet quickly on all sides.
• Transfer the fillet to a roasting tin and roast for about 25 minutes for medium rare (8 minutes per 450g/1lb unless it’s a long
• thin fillet where it should be 7 mins per 450g/1lb).
• Pour the brandy into a wide-based pan
• bring to the boil and boil for 10 seconds. Add the cream and bring back to the boil
• stirring all the time until you have a sauce consistency. Season with salt
• then add the herbs and mustard. Any juices from the roasting tin can be added to the sauce before serving.
• Rest the meat for 10 minutes before carving into thin slices. Serve with the sauce alongside.