Make this fillet of beef recipe as part of a dinner party menu alongside our angel food cake with mango and farm lettuce with caesar dressing.



  • 20g tomato ketchup
  • 1 tsp Dijon mustard
  • 1 tsp capers
  • 2 small shallots, peeled and finely diced
  • a bunch chives, finely snipped
  • a small bunch thyme, leaves picked
  • 1 clove garlic, chopped
  • 3 anchovy fillets
  • 1 tsp Worcestershire sauce
  • ½ tsp madras curry powder
  • ½ tsp sweet paprika
  • 1 lemon, zested and ½ juiced
  • 1 orange, zested
  • 250g unsalted butter, softened


  • 4 x 200g fillets beef fillets


  • 500g ‘00’ flour
  • 1 egg white
  • 2 tbsp olive oil
  • for deep-frying sunflower oil
  • 8 courgette flowers, halved lengthways


  • STEP 1

    For the butter, put the ketchup, mustard, capers, shallots, chives, thyme, garlic, anchovies, worcestershire sauce, curry powder, paprika, lemon zest and juice, orange zest and a pinch of sea salt into a food processor and blend until smooth. Add the butter and blitz again until well combined. Tip onto a sheet of foil and wrap the butter up into a long sausage shape. Chill until firm.

  • STEP 2

    Season the beef fillets generously all over. Heat the oil in a pan over a medium-high heat. Once the pan is hot, cook the beef undisturbed for 5 minutes on each of the long sides, and 1 minute on each of the shorter sides. Remove to a warm dish and spoon a tablespoon of the butter over each fillet. Rest in a warm place for 10 minutes to allow the butter to melt into the resting juices.

  • STEP 3

    While the beef is resting, prepare the courgette flowers. Tip the flour into a bowl with a pinch of salt, then make a well in the centre using the back of a spoon. Slowly whisk in 700ml of ice-cold water until you have a smooth, lump-free batter. In a separate bowl, whisk the egg white to stiff peaks. Gently fold the egg white into the batter, followed by the olive oil. Fill a pan no more than a third full with sunflower oil and heat to 180C or until a cube of bread browns in 30 seconds. Gently dip the courgette flowers into the batter and fry in batches for 1-2 minutes each until golden brown. Drain on a plate lined with kitchen paper and season with sea salt flakes.

  • STEP 4

    Serve one beef fillet per person on warm plates, with the flowers alongside. Spoon over the butter and serve at once.

Have a craving for beef fillet now? Also try our beef fillet with port sauce and chips recipe

Beef Fillet Recipe with Port Sauce and Chips

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