Roast Beef Tenderloin Fillet with Yorkshire Pudding and Beer Glazed Vegetables

Danny Boome's Canadian take on Sunday lunch is ever so British: bacon-wrapped beef roast, with Stilton and herb butter and beer-glazed vegetables
By Danny Boome
Roast Beef Tenderloin Fillet with Yorkshire Pudding and Beer Glazed Vegetables
  • Rating:
  • Serves: 8-10
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 40 minutes
  • Effort: medium



  • 1 whole beef fillet
  • 250 g rashers of streaky bacon, rind removed
  • salt, and freshly ground black pepper
  • 1 onion, thinly sliced

For the herbed butter:

  • 1 shallot, finely chopped
  • 3 clove garlic, finely chopped
  • 125g plus 2 tbsp butter, at room temperature
  • 1/2 bunch of chives, chopped
  • 1/2 bunch of flat leaf parsley, chopped
  • 50 g stilton cheese, crumbled, at room temperature
  • salt, and freshly ground black pepper

For the Yorkshire puddings:

  • 30 g butter, melted
  • 2 eggs
  • 250 ml milk
  • 1/2 tsp salt
  • 125 g plain flour

For the beer-glazed vegetables:

  • 45 g butter
  • 450 g winter vegetables, such as parsnips, turnips, beetroot, carrots, white pearl onions, Brussels sprouts, peeled and trimmed as necessary
  • 25 g sugar
  • 1-2 bottles of lager
  • salt, and freshly ground black pepper


1. Preheat the oven to 180°C/gas 4.

2. Season the beef with a little salt and pepper.

3. Wrap the bacon all the way round the fillet. Tie using butcher's string.

4. Scatter the onions over the base of a roasting pan and place the beef on top.

5. Roast for 40-50 minutes, depending on how you like your meat cooked.

6. Either turn oven temperature to maximum, or switch over to a hot grill. Cook quickly, turning frequently, until the bacon is crisp. Remove from the oven.

7. To make the herb butter, heat 2 tbsp butter in a small frying pan over a medium heat and fry the shallot and garlic, stirring, until softened. Set aside to cool.

8. In a mixing bowl, beat together the butter, herbs and Stilton. Add the garlic and shallots and mix well. Season, and form into a log with the aid of cling film. Refrigerate.

9. For the Yorkshire puddings, preheat the oven to 220°C/gas 7.

10. Using half of the butter, grease a muffin tin and place it in the oven to heat up.

11. Beat together the remaining butter, eggs, milk and salt. Gradually whisk in the flour to make a smooth batter. Fill each indentation in the muffin tin half way up the sides and replace in the oven.

12. Bake for 15 minutes, then reduce the temperature to 180°C/gas 4 and bake for a further 15 minutes, or until the puddings have puffed up and are golden brown.

13. Trim and chop the vegetables until they are roughly the same size.

14. Melt two thirds of the butter in a large saucepan. Add the vegetables, sugar and seasoning and toss or stir well. Add enough beer to cover and bring to a boil.

15. Reduce the heat to low and allow the vegetables to simmer until most of the liquid has evaporated and vegetables are tender. If all of the liquid has evaporated before the vegetables are done, add a little more beer and continue to cook until tender.

16. When the beer has almost evaporated there should be a thick glaze left in the pan. Add the remaining butter and shake the pan to coat the vegetables with glaze. Season with salt and pepper.

17. Serve the beef, puddings and vegetables hot, with a pat of chilled herbed butter.

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