Charred Fillet of Beef with Creamy Mustard Sauce

This recipe works well with fillet cooked on the barbecue. You can make the sauce ahead of time in your kitchen and heat it just before serving. I use a griddle pan to sear the fillet in my kitchen; this achieves the desired "charred" taste.

1kg beef fillet, trimmed
olive oil
freshly ground black pepper
5 sprigs of thyme

sauce
5 garlic cloves crushed slightly with the side of a knife
500ml chicken stock
2T Dijon Mustard
1t red current jelly
170ml cream

Preheat the oven to 200C.
Brush the fillet with olive oil. Grind over some black pepper and rub into the meat. Sear the outside of the fillet in a hot frying pan. Place in a roasting pan together with the thyme. Cook for 20 minutes or until done to your liking. Allow to rest before serving. Reserve the pan juices and pour over the meat once cut.

To make the sauce, soak the garlic in boiling water. Place the stock on a saucepan and reduce by half. Place the garlic and the other ingredients in the saucepan and simmer for 10 minutes. Remove the garlic and serve hot with the sliced fillet.

The roasted pumpkin couscous salad from my blog tastes delicious with this recipe.

Tips
This recipe will work well with pork fillet.
Fry up some mushrooms and onion and serve with mashed potato for a real comfort food meal.
For a healthier option serve with baked potato and baby spinach fried in a little olive oil and sprinkled with roasted pumpkin seeds.