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Beef Fillet with Garlic & Mustard Butter

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 1x


  • 5ml (1 tsp) pink peppercorns [optional]
  • 3 cloves of crushed garlic
  • 100g (3 oz) butter
  • 15ml (1 tbsp) coarse grain mustard
  • 2 fillets of beef, weighing 250g (½ lb) each
  • butter for cooking


  1. Soften the butter in a bowl.
  2. Crush the garlic and peppercorns.
  3. Mix together the garlic, peppercorns and mustard with the butter.
  4. Rolls like a fat cigar and place in fridge to set hard.
  5. Preheat the oven to 220°C (fan 200°C/425°F/gas 7).
  6. Season the fillets with salt and pepper and sear in a really hot pan with melted butter and a little cooking oil.
  7. When the fillet is brown all round place in the oven for between 5 [rare] to 12 [well done] minutes depending on level of doneness.
  8. Get your fillet out, rest it properly then serve with a slice of two of flavoured butter on top.


  • Serve with chunky fried chips and a crispy, dressed salad on the side.
  • Have leftover butter? Freeze the tubes in tin foil. Don’t use cling film!
  • Can’t find pink peppercorns? Use jarred green peppercorns stored in brine – remember to drain them first.
  • Don’t feel like mustard today? Here are a few ingredients you can add (separately) to butter: sun blush tomato, rosemary, soy sauce.
  • If you are on the Weight Watchers diet, have only one tablespoon (15ml) of flavoured butter to stick to the assigned ProPoints.


  • Serving Size: 1 serving
  • Calories: 1200
  • Sodium: 1576 mg
  • Fat: 111.6 g
  • Saturated Fat: 63.4 g
  • Carbohydrates: 1.6 g
  • Fiber: 1.1 g
  • Protein: 45.3 g
  • Cholesterol: 405 mg