Fillet of beef with Café de Paris butter

A fillet of beef on a white plate topped with a crispy deep-fried courgette flower

Make this fillet of beef recipe as part of a dinner party menu alongside our angel food cake with mango and farm lettuce with caesar dressing.

  • 100
  • Total time 45 minutes
  • Note + chilling
  • Difficulty Easy


  • tomato ketchup 20g
  • Dijon mustard 1 tsp
  • capers 1 tsp
  • shallots 2 small, peeled and finely diced
  • chives a bunch, finely snipped
  • thyme a small bunch, leaves picked
  • garlic 1 clove, chopped
  • anchovy fillets 3
  • Worcestershire sauce 1 tsp
  • madras curry powder ½ tsp
  • sweet paprika ½ tsp
  • lemon 1, zested and ½ juiced
  • orange 1, zested
  • unsalted butter 250g, softened
  • beef fillets 4 x 200g fillets
  • ‘00’ flour 500g
  • egg white 1
  • olive oil 2 tbsp
  • sunflower oil for deep-frying
  • courgette flowers 8, halved lengthways


  • Step 1

    For the butter, put the ketchup, mustard, capers, shallots, chives, thyme, garlic, anchovies, worcestershire sauce, curry powder, paprika, lemon zest and juice, orange zest and a pinch of sea salt into a food processor and blend until smooth. Add the butter and blitz again until well combined. Tip onto a sheet of foil and wrap the butter up into a long sausage shape. Chill until firm.

    Step 2

    Season the beef fillets generously all over. Heat the oil in a pan over a medium-high heat. Once the pan is hot, cook the beef undisturbed for 5 minutes on each of the long sides, and 1 minute on each of the shorter sides. Remove to a warm dish and spoon a tablespoon of the butter over each fillet. Rest in a warm place for 10 minutes to allow the butter to melt into the resting juices.

    Step 3

    While the beef is resting, prepare the courgette flowers. Tip the flour into a bowl with a pinch of salt, then make a well in the centre using the back of a spoon. Slowly whisk in 700ml of ice-cold water until you have a smooth, lump-free batter. In a separate bowl, whisk the egg white to stiff peaks. Gently fold the egg white into the batter, followed by the olive oil. Fill a pan no more than a third full with sunflower oil and heat to 180C or until a cube of bread browns in 30 seconds. Gently dip the courgette flowers into the batter and fry in batches for 1-2 minutes each until golden brown. Drain on a plate lined with kitchen paper and season with sea salt flakes.

    Step 4

    Serve one beef fillet per person on warm plates, with the flowers alongside. Spoon over the butter and serve at once.

Have a craving for beef fillet now? Also try our beef fillet with port sauce and chips recipe

[image id=”67636″ size=”landscape_thumbnail” align=”none” title=”Beef Fillet Recipe with Port Sauce and Chips” alt=”Beef Fillet Recipe with Port Sauce and Chips” classes=””]

Nutritional data

  • kcals 692
  • fat 49.3g
  • saturates 23.9g
  • carbs 17g
  • sugars 1.7g
  • fibre 1.9g
  • protein 44.1g
  • salt 0.7g

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