Ingredients

• 1kg/2.2lb middle-cut thick fillet of beef
• salt and pepper
• 2 tbsp olive oil
• 2 whole heads garlic
• 150ml/¼ pint mayonnaise
• 150ml/¼ pint full fat crème fraîche
• ½ tsp sugar
• 2 tbsp wholegrain mustard

Directions

• Preheat the oven to 220C/425F/Gas 7 (fan 200C).
• Rub the fillet of beef with plenty of salt and pepper and the oil.
• Heat a large frying pan until very hot. Fry the fillet on all sides until browned. Transfer to a roasting tin.
• Place the fillet in the centre of the roasting tin
• arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Roast for 23 minutes for medium-rare (only 20 minutes if it is a long
• thin piece).
• When the beef is cooked
• remove from the oven
• cover with aluminium foil and leave to rest for 15 minutes.
• Serve hot or you can leave it to cool
• and then wrap in more foil and place in the fridge to cool completely.
• To make the sauce
• cut the roasted garlic bulbs in half horizontally and squeeze the garlic paste from each single clove into a bowl. Add the mayonnaise
• crème fraîche and sugar.
• Blend to a smooth purée using a blender or food processor. Stir in the wholegrain mustard. Chill until ready to serve alongside the beef.
• Carve the beef into thin slices just before serving.