This recipe is an old Christmas favourite, orginally given to me by my godmother. It works just as well for pork fillet, though the cooking time should be extended to ensure that the meat is not rare. Ideally, the fillet should be marinated the day before, though as long as you marinate or an hour or two it should be flavourful.
- 1 kg fillet
- 60 ml Dijon mustard
- 60 ml wholegrain mustard
- 60 ml tomato sauce
- 60 ml brown sugar
- 30 ml balsamic or red wine vinegar
- 30 ml worcestershire sauce
- 30 ml olive oil
- 2 cloves are garlic, crushed
Mix all of the above in a bowl or jug. Place fillet in oven proof bowl (I use one of my beloved Le Creuset casseroles) and pour sauce over. Ensure meat is fully covered.
Heat oven to 100 degrees and bake for 1 hour. This should produce a medium rare fillet. Check the meat and if you prefer it less pink then bake for a further 20 minutes.
Remove meat and leave to rest for 30 min before carving. If your bowl/casserole is stove top safe, then place directly on stove, with the sauce still in it. If not, pour sauce into a pot. Heat through. If sauce is too thick, add cream or milk. If to thin, mix a table spoon of cornflour in a dash of milk and add, simmering until thick.
Pour sauce over carved fillet or serve in a separate bowl/jug.
Best with mashed potatoes and vegetables.