Sticky Orange Marmalade Glazed Fillet of Beef
I’ve been cooking this this beautiful beef fillet recipe for a long time. It’s a family favourite, and much in demand particularly for special occasions. It’s an unusual bake, with its orange marmalade and black peppercorn crust.
So easy to make. Serve it hot, sliced thickly, with béarnaise sauce, some new potatoes and a crisp green salad.
Lovely served cold on sourdough bread or a baguette, as a sandwich, with mustard or chutney, tomatoes cheddar and greens.
1kg piece of eye fillet
2 tablespoons good quality Seville orange marmalade
Sea salt and lots of freshly ground black pepper
1/2 tablespoon extra-virgin olive oil
1 tablespoon butter
Preheat the oven to 220 degrees C, 200 degrees C fan. Remove the eye fillet from the fridge and bring to room temperature. Smear the marmalade over the whole fillet. Then coat liberally with ground sea salt and black pepper. You really want more pepper than salt - this really seasons the meat and tastes great with the marmalade.
Put the olive oil and half the butter into a heavy based baking dish, large enough to hold the beef. Place the beef in the dish. Dot the remaining butter over the beef.
Bake for 30-35 minutes for medium rare, 40-45 minutes for medium. Once cooked, remove from the oven, cover loosely with aluminium foil, and let rest for 15 minutes.
My preference is to serve this beautiful fillet of beef hot, with its wonderful caramelised marmalade crust. Hot or cold, it’s delicious.