Recipe of the month: Citrus beef

September 29 2021
Recipe of the month: Citrus beef

Recipe of the Month, with Ann Murray

WITH all the horrible things that are going on in the world, it's comforting that at least we can take solace in meeting with our loved ones to break bread together – or in this case, roast beef!

Jamie Oliver recently stared his new series Together, in which he prepared a feast for his family. The idea was to make something celebratory, but able to be prepared ahead, so that he could be with the family when they came, not stuck in the kitchen.

That’s an idea that I totally approve of. 

So, my recipe is a simple piece of beef fillet, roasted with citrus juices and thickened with a little cream.

My tip is to assemble all the ingredients and then pop it in the preheated oven when your guests arrive. Make sure you take the beef out of the fridge about a half an hour before, so it can come to room temperate before roasting.

If you prep your favourite root veg to cook at the same time as the meat (allow 40 minutes at 220 C) you’ll have a stress-free family feast.

I think Jamie would approve!  Karen is a great friend and a great cook and I have great pleasure in sharing with you:

Karen’s citrus beef 

Serves 6


  • 1 ½ lb fillet beef

  • Juice of 1 orange and 1 lemon

  • 4 tbsp beef stock

  • 1-2 tbsp wine vinegar

  • 1 tbsp wholegrain mustard

  • 2 tbsp brandy

  • 6 tbsp single cream

  • 2 tsps cornflour

Here’s what you do:


  1. Pre-heat the oven to 190 degrees C or 180 fan, Gas Mark 5. 

  2. Fry meat in frying pan until brown and place in casserole.

  3. Add fruit juices, stock and vinegar to the frying pan and bring to boil.

  4. Then add seasoning and pour over meat in the casserole.

  5. Cook for about 35 minutes uncovered, basting once.

  6. Transfer the juices from the meat to a saucepan to make the sauce.

  7. Cover the meat with foil to keep warm and let it rest for at least 10 minutes. 

  8. Meanwhile add mustard and brandy to the pan juices then blend cornflour and cream in a small container and add to sauce.

  9. Bring slowly (so as not to curdle the cream) back to the boil.

  10. Simmer for a couple of minutes. 

  11. Slice the meat and transfer to a large serving plate.  Drizzle with the sauce.

Cook’s Tip 

The sauce quantity is only sufficient to drizzle on meat, so you may wish to double quantity if your guests are saucy people!