This irresistible feast by importer of luxury linen and chef, Debbie Reinders-Hall and her daughters, will definitely inspire you to invite your friends over


For the fillet and marinade:

  • 1 large fillet of beef (900g –1kg)
  • 15ml Worcestershire sauce
  • 10ml whole grain mustard
  • 15ml thyme, chopped
  • 4ml fish sauce
  • 10ml soya sauce
  • 3 cloves garlic, chopped
  • 15ml balsamic vinegar
  • 10ml parsley, chopped
  • 30ml olive oil

For the mustard roast potatoes:

  • 20 baby potatoes, halved
  • 20ml white wine vinegar
  • 20ml whole grain mustard
  • 20ml olive oil
  • 5 garlic cloves
  • 7 sprigs thyme
  • 10ml salt

For the boiled eggs:

  • 8 eggs
  • 15ml olive oil
  • ½ packet chives, chopped

For the green beans:

  • 1 packet green beans
  • 30ml olive oil
  • sea salt

For the tuna sauce:

  • 2 egg yolks
  • 30ml white wine vinegar
  • 15ml whole grain mustard
  • 250ml sunflower oil
  • ½ packet chives
  • sea salt
  • 1 tin tuna
  • 60ml boiling water


To make the marinade:

  • Blend all the ingredients well in a food processor.
  • Cover the fillet with the marinade and marinate for at least 30 minutes.
  • Heat a grilling pan and cook the fillet whole until medium rare or to your preference.
  • When ready to serve, cut into 5mm slices.

To make the mustard roast potatoes:

  • Preheat the oven to 180°C.
  • Place the unpeeled potatoes on a baking tray and pour over the vinegar, mustard, olive oil, garlic, thyme and salt and roast until golden and crispy.

To make the eggs:

  • Boil the eggs in water for 10 minutes.
  • Then run them under a cold tap.
  • Peel them and cut in half, then toss them gently in a bowl with the olive oil and chives.

To make the beans:

  • Bring 500ml water to the boil, add the beans and cook until crisp.
  • Drain and rinse the beans under cold water, then toss them in olive oil and season.

To make the tuna sauce:

  • Place the egg yolks, vinegar and mustard in a blender, then slowly add the oil until the sauce starts to thicken.
  • Add the chives, salt and tuna.
  • Finally add the boiling water and blend for a few seconds.

To serve: place the sliced fillet on a platter, top with tuna sauce, roasted potatoes, green beans and boiled eggs.

This recipe serves 8 people