Rub the fillet of beef with ... 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 ...

Spoon the cooked vegetables into a casserole dish. Place the beef fillet onto a chopping board. Cut a pocket in the side of the fillet, leaving a 2cm/1in gap at each end. (Make sure that you only ...

The beef should be at room temperature before going ... Resting allows the meat fibres to reabsorb juices. A whole scotch fillet can also be cooked this way although you will have to add an ...

Fatty salmon is harder to overcook than the traditional beef in a ... fingers across the fillet to feel for them, and pluck out any tiny bones you encounter. Preparing homemade puff pastry ...