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Roast Beef Fillet

Roast beef fillet is a delicious and tasty dish - served here with a herb sauce and stir-fried broccoli. Try it!

  • 6 servings


  • 25 g Butter
  • 1 kg Beef Fillet
  • 150 ml Water
  • 1 tsp Sea Salt
  • 1 Pinch (Or More) Freshly Ground Pepper
  • ½ tsp Dried Sage
  • 20 g Small Sprigs Of Parsley
  • 20 g Fresh Cress
  • 300 ml Creme Fraiche
  • 1 Pinch (Or More) Freshly Ground Pepper
  • 600 g Broccoli
  • 25 g Butter
  • 1 Small Crushed Garlic Clove
  • ½ tsp Sea Salt
  • 1½ kg Potatoes


Step 1

Melt the butter in a frying pan and brown the beef fillet on all sides on a high heat for approximately 2 minutes. Pour in the water and spices.

Step 2

Cook the fillet on a low heat in a covered pan for approximately 15 minutes on each side (½ hour in total).

Step 3

Measure the meat's centre temperature with a frying thermometer for the last 10 minutes of the cooking time. It should be approximately 55 °.

Step 4

When the fillet is pink. Remove from the pan and let it rest covered for approximately 15 minutes. Save the cooking juices.

Step 5

Add the parsley, cress and sage to the saved meat juice and cook for a short while.

Step 6

Pour the sauce into a saucepan and add the creme fraiche. Bring the liquid slowly to the boil while stirring, adding pepper and taste.

Step 7

Cut the broccoli into long flat strips. Heat the butter in a saute pan and fry the broccoli and garlic in it for approximately 4 minutes The broccoli must be crispy. Add salt.