TOMMY'S TWIST: CHRISTMAS BEEF

BBC chef Tommy Banks cooks a quick Christmas centrepiece that doesn’t compromise on impact or luxury

- Tommy Banks

There is no doubt that fillet is the most tender cut of beef, but what you gain in texture you lose in flavour, so I’ve cranked things up on this quick and easy roast, giving the fillet a deep, umami-rich glaze and crust of crispy onions to turn it into a real showstopper.

Ale-glazed beef fillet with a crispy onion crust

Ask for the middle of the fillet, sometimes called the barrel cut, for this recipe. It’s of a uniform thickness throughout, which not only looks neat but guarantees even cooking. Malt extract adds a deep, almost nutty flavour to the glaze. You can find it in health food shops, or at a stretch, you can swap it for a tablespoon of treacle.

SERVES 5 PREP 30 mins COOK 1 hr EASY

For the beef

100g crispy fried onions (available in some supermarkets or online)

1 tbsp sunflower oil

800g beef fillet, cut from the centre

For the glaze