Mary Berry's 30-Minute Roast Beef Recipe: Melt-in-Your-Mouth Perfection

Mary Berry has a range of delicious recipes that are fantastic to cook for Father's Day , one being her roast fillet of beef with roasted garlic and mustard cream. Her method ensures that the beef comes out "tender" and simply ready to "melt in the mouth". For this succulent dish, Mary suggests using a fillet cut of beef, which she enhances with a roasting of garlic and a rich mustard cream.

Enough to feed 10 hungry mouths, this mouth-watering recipe requires less than 30 minutes of prep time and cooks in one hour. Mary recommends pairing the meat with her crispy potatoes and parsnips , and tall Yorkshire puddings .

Ingredients

For the beef

1kg of middle-cut thick fillet of beef

Salt and pepper

Two tablespoons of olive oil

For the sauce

150ml mayonnaise

150ml full-fat crème fraiche

Half a teaspoon of sugar

Two tablespoons of wholegrain mustard

Method

To begin, heat a large frying pan to a high temperature before searing the fillet on all sides until it reaches a perfectly browned state. Then, place it into a roasting tin, arranging garlic heads around the beef and drizzling them with some oil for added flavour.

Roast the meat for 23 minutes if you prefer it medium-rare, or just 20 minutes for a thinner cut. After the beef is beautifully roasted, wrap it in foil and let it rest for 15 minutes, ensuring every bite is as juicy and flavorful as possible.

The beef can be served warm or cooled down. If you prefer it chilled, simply wrap the meat in extra foil and place it in the fridge until it's completely cool.

For the sauce, cut the roasted garlic bulbs in half horizontally and squeeze out the garlic paste from each clove into a bowl. Then add the mayonnaise, crème fraiche, and sugar.

Blend these ingredients in a blender or food processor until you achieve a smooth puree, then mix in the wholegrain mustard.

Allow this to chill until you're ready to serve it as a delicious side to the beef.

Both the beef and the sauce can be prepared up to two days in advance. If you want to get ahead, carve the cold beef an hour or two before serving, then reassemble as a whole joint and wrap it tightly in cling film.

Unwrap and arrange on a platter just before serving, as the beef will lose its lovely pink colour if left exposed to the air for too long.

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