Roast beef ‘melts in the mouth’ with Mary Berry’s easy recipe - prep in under 30 minutes

Mary Berry has dished out her secret to a perfect roast dinner that's sure to delight families across the nation. She recommends pairing her crispy potatoes and parsnips with tall Yorkshire puddings to accompany this scrumptious roast beef recipe , guaranteeing a meal that will have everyone asking for seconds. 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 sumptuous mustard cream. Designed to sate 10 hungry mouths, this mouth-watering recipe requires less than 30 minutes of prep time and is fully cooked in just an hour. Ingredients 1kg middle-cut thick fillet of beef Salt and pepper Two tablespoons of olive oil Two whole garlic heads 150ml mayonnaise 150ml full fat creme fraiche Half a teaspoon of sugar Two tablespoons of wholegrain mustard Method To start, preheat your oven to 220C/200 Fan/Gas 7 before massaging the beef fillet with a generous amount of salt and pepper along with the olive oil.



Then get a large frying pan smoking hot before searing the fillet on all sides until it reaches a perfectly browned state and place it into a roasting tin - don't forget to arrange the garlic heads around the beef and drizzle them with some oil for good measure. Roast the meat for 23 minutes if you prefer it medium-rare, or just 20 minutes for a thinner cut. Once your beef is beautifully roasted, wrap it cosily in foil and let it rest for 15 minutes, ensuring every bite is as juicy and flavourful as possible.

The beef can be dished up warm or allowed to cool down. If you prefer the latter, simply wrap the meat in additional foil and pop it into the fridge until it's completely chilled. For the sauce, slice the roasted garlic bulbs in half horizontally and press out the garlic paste from each individual clove into a bowl.

Then add the mayonnaise, creme fraiche, and sugar. Mix the ingredients together in a blender or food processor until you have a smooth puree, then stir in the wholegrain mustard. Let this chill until you’re ready to serve it as a delightful accompaniment to the beef.

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