Festive Mulled Fillet of Beef


For the mulled wine

1 bottle of red wine
1 stick of cinnamon
A pinch of ground ginger
A pinch of mixed spice
Some freshly grated nutmeg
3 cloves 3 cardamom pods
2 star anise
75g sugar
Zest of ½ an orange


Pour the wine into a large pot and add all the ingredients. Heat gently but do not allow to boil.

Festive Mulled Fillet of Beef & Rich Gravy (Serves 6)


1 Fillet of Beef (centre cut, about 1 ½ kg)

For the marinade:

30 mls mulled wine
2 cloves of garlic, finely sliced
1 sprig of rosemary, roughly chopped
1 sprig of thyme, roughly chopped
20ml olive oil

For the gravy:

25g of butter
1 small onion, finely diced
1 teaspoon of tomato puree
1 tablespoon of flour
250 mls beef stock
150ml of red wine


Preheat the oven to 200*C normal, 180*C fan

Firstly, marinate the beef. Combine all the ingredients in a freezer bag and leave for a minimum of 6 hours.

When you are ready to cook the beef, pat it dry with some kitchen paper.

Heat a frying pan until very hot and the vegetable oil Sear the beef on all sides and place in the oven on a roasting dish.

Roast for about 30 minutes for rare and about 45 minutes for medium-well done.

To make the gravy.

Melt the butter in a saucepan and add the onion.
Sauté gently until soft and add the tomato puree.

Cook out the tomato puree for a minute or so and add the flour.

Continue cooking for about 3 minutes, stirring all the time. Add the red wine to the pot and allow to bubble up.

Add the beef stock and keep on a low simmer until the beef is done. When the beef is cooked to your liking, remove from roasting dish and allow to rest for at least 10 minutes in a warm place.

Strain the onions out of the gravy and put back in the pot. Add the meat juices to the gravy and reduce further by simmering while the beef rests.

Carve the beef and serve with the meaty gravy drizzled over and the garnish around the sides.

Pommes Byron (Serves 6)


500g of potatoes (Maris Piper)
50g of butter
2 egg yolks
Salt & Pepper

Bechamel Sauce:

50 mls double cream
150 mls milk
30g roux (=15g butter & 15g flour)
50g Mature Cheddar & a little parmesan (optional)


Preheat the oven to 180°C or 160°C fan

Boil the potatoes & mash them. Add the cream and egg yolks to the potatoes.

While you are waiting for the potatoes to boil, make a béchamel sauce: Melt the butter in a sauce pan and add the flour to make a roux. Add the milk and stir until thickened, then add some salt & nutmeg.

Add ½ of the gruyere. Place the potato in a piping bag and pipe in a circular shape onto a greased baking sheet, leaving a small hole in the centre. Place the sauce and the remainder of the gruyere into these wells bake in the oven for about 15- 20 mins or until golden brown.
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