British Beef Fillet Joint with a Mushroom, Spinach and Chestnut Stuffing

This tender British Beef Fillet roasting joint contains all the seasonal flavours, perfect for a celebration during the festive period.  Serves 4 - 6


1kg Beef Fillet

200g Chestnut Mushrooms
2 x Shallots 
180g Spinach
1 x Garlic Clove
200ml Beef Stock
2 tbsp Double Cream
100g Cooked Chestnuts
4 tbsp Oil
Cracked Black Pepper

  1. Dice the chestnut mushrooms and shallots
  2. Add 2 tbsp of oil to a suitably sized pan over a medium heat and cook the diced shallots for 5 minutes.  Then add a further tbsp oil and the diced mushrooms, and cook for a further 5 minutes.
  3. Grate the garlic clove and add to the pan, cooking for another 5 minutes.
  4. Add the beef stock to the pan, and reduce until only a tbsp or so of the liquid remains.
  5. Add the double cream and cook for 2 minutes.
  6. Roughly chop the spinach and add to the pan, cover with a lid and wilt for 2 minutes, stirring a couple times during this time.
  7. Season to taste with salt and cracked black pepper, remove from the heat and empty the contents of the pan in to a colander to remove as much excess liquid as possible.  Place in the fridge to chill.
  8. Whilst the mix is chilling, remove the beef fillet from the fridge.  Using a sharp knife, make a slice along the length of the fillet around a third down, so that it folds out.  You will now have one side of the beef thicker than the other.  Make another lengthways slice along the thick part of the beef so the beef is now flat.
  9. Preheat the oven to 180c.
  10. Remove the chilled mushroom and spinach mix from the fridge, crumble in the cooked chestnuts and mix well.
  11. Season the opened beef fillet and then spread the chilled mixture on top, leaving a 1cm border.
  12. Roll the beef fillet up tightly and tie in several places to secure well.
  13. Pre-heat a suitably sized pan over a high heat with the remaining 1tbsp of oil, and season the beef fillet with salt and cracked black pepper.
  14. Sear the fillet for around 3-4 minutes, ensuring you have covered all sides, then place in to an ovenable roasting dish.  Cook in the centre of the pre-heated oven for approx 30-40 minutes.
  15. Remove from the oven, allow to rest for 10 minutes before removing the strings and carving
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