Cold roast fillet is the perfect dish for a winter's night!

This dish is perfect for a winter's night as it is both comforting and warming. The roast fillet is full of flavour, and can be served with either mash potato or rice.

Ingredients:

-1kg cold roast beef fillet -1 onion, chopped -2 cloves garlic, crushed -1 tablespoon olive oil -2 tablespoons red wine vinegar -salt and pepper to taste

Method:

1. Preheat the oven to 200 degrees Celsius.2. In a bowl, mix together the onion, garlic, olive oil and red wine vinegar.3. Place the beef fillet in a large roasting tin and spread the onion mixture over the top.4. Season with salt and pepper, then bake in the oven for about 45 minutes or until cooked to your liking.5. Serve with mashed potato or rice. Enjoy!

This recipe for cold roast fillet will make your mouth water!

Ingredients:

1 cold roast fillet 1 tablespoon olive oil 1 teaspoon dried thyme salt and pepper to taste

Instructions: 1. Preheat your oven to 350 degrees F (175 degrees C).

1. Place the roast fillet in a baking dish.
2. Drizzle with olive oil, and sprinkle with thyme, salt, and pepper.
3. Bake for 30 minutes in the preheated oven, or until the meat is cooked through.
4. Enjoy!

A classic dish made even better: cold roast fillet!

The best thing about a roast is that it can be cooked in so many different ways, meaning there's something to everyone's taste. And there's nothing better than a cold roast fillet as a left-over!

There are loads of recipes out there for cold roast fillet, but we've got one of our favourites for you to try.

Ingredients: -1 kg roast beef fillet, trimmed -2 carrots, thickly sliced -1 onion, thickly sliced -2 cloves garlic, crushed -4 bay leaves -4 thyme sprigs -1 tbsp olive oil -250 ml red wine -250 ml beef stock -sea salt and freshly ground black pepper to taste

To make the gravy:

-2 tbsp plain flour -50 ml red wine vinegar -250 ml beef stock

Instructions:

1. Preheat the oven to 240°C (475°F/Gas 9).
2. In a large roasting tin or casserole dish, toss the carrots, onion and garlic with the olive oil. Season with salt and pepper and spread around the bottom of the dish. Place the beef fillet on top and surround with the herbs and bay leaves. 3. Roast in the oven for 25 minutes for rare or 30 minutes for medium rare, then remove from the oven and allow to rest in a warm place for 10 minutes before carving into thin slices. 4. To make the gravy, mix together the flour and vinegar in a small bowl then gradually stir in the beef stock until smooth. Heat through gently on the hob until thickened and bubbling. Season to taste with salt and pepper if needed. Serve alongside the sliced cold roast beef fillet.

The best way to cook roast fillet is...cold!

Move over, oven roasted fillets! There's a new way to cook up this succulent cut of meat, and it doesn't involve any heat.

Okay, I know what you're thinking – how can you cook something without ever turning on the oven or stovetop? It sounds crazy, but trust me, it works!

The secret is to use your fridge or freezer. Yep, that's right – by chilling your roast fillet beforehand, you can actually cook it without any heat at all. Crazy, right?

Here's how to do it: first, place your fillet in the fridge or freezer for about an hour. This will help to firm up the meat and make it easier to slice. Then, using a very sharp knife, slice the meat into thin strips. You can either do this by cutting perpendicular to the muscle fibers (think "against the grain"), or you can stack several strips of meat and then slice them all at once.

Finally, lay out your strips on a serving platter and enjoy! The best part is that because there is no cooking involved, the roast fillet will be nice and juicy – perfect for those who are watching their calorie intake.

Who needs a oven when you can have cold roast fillet?

We know that ovens are the cornerstone of every kitchen, but what if you could have a roast fillet without ever turning on the oven? This week we're going to show you how to make a delicious cold roast fillet that will beat any oven-cooked dish.

The first step is to buy a good quality roast fillet. We recommend looking for organic and grass-fed beef, as it will be both healthier and tastier. Once you have your roast fillet, it's time to get started on the marinade.

In a bowl, mix together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of Dijon mustard, 1 minced garlic clove, and some freshly chopped herbs such as rosemary or thyme. Place your roast fillet in the bowl and coat it in the marinade before putting it in the fridge for at least 2 hours (overnight is best).

When you're ready to eat, take your roast fillet out of the fridge and let it come to room temperature. Then heat up a pan over medium heat and cook the roast for 3-4 minutes per side until it's nice and browned. Serve with your favourite sides – we recommend roasted vegetables or mashed potatoes.

This cold roast fillet is perfect for lazy weekend dinners or easy midweek meals. Why not give it a go tonight?