Home Life & Style Mary Berry’s ‘melt in the mouth’ roast beef recipe needs less than...

Mary Berry’s ‘melt in the mouth’ roast beef recipe needs less than 30 minutes to prepare

Mary Berry has shared a plethora of recipes households can cook that make up a roast dinner.

From her extra crispy potatoes and parsnips to her tall Yorkshire puddings, this roast beef recipe is perfect to pair with them.

With this recipe, Mary claims that the beef will be “tender” and “melt in the mouth”.

The cut of beef Mary recommends using is a fillet and pairs it with roasted garlic and mustard cream.

With a serving of 10 people, this roast beef recipe takes less than 30 minutes to prepare and cooks within one hour.


For the beef

1kg middle-cut thick fillet of beef

Salt and pepper

Two tablespoons olive oil

For the sauce

Two whole garlic heads

150ml mayonnaise

150ml full fat creme fraiche

Half a teaspoon sugar

Two tablespoons wholegrain mustard


Make a start by preheating the oven to 220C/200 Fan/Gas 7 before rubbing the fillet of beef with plenty of salt and pepper and the oil.

Next, heat a large frying pan until very hot and fry the fillet on all sides until browned before transferring to a roasting tin.

Then place the fillet in the centre of a roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Roast for 23 minutes for medium-rare, but only 20 minutes if it is a long, thin piece.

When the beef is cooked, remove it from the oven, cover it with foil and leave to rest for 15 minutes.

The beef can be served hot or you can leave it to cool. If opting for the latter, wrap the meat in more foil and place it in the fridge to cool completely.

To make the sauce, cut the roasted garlic bulbs in half horizontally and squeeze the garlic paste from each single clove into a bowl. Add the mayonnaise, creme fraiche and sugar.

Blend those ingredients to a smooth puree using a blender or food processor before stirring in the wholegrain mustard. Leave to chill until ready to serve alongside the beef.


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