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Beef Fillet With Roasted Sweet Potato And Radicchio

This easy recipe from Hugo Arnold is perfect for a Sunday roast.

Serving: 4
Time: 1hr- 1hr 30mins
Difficulty: Easy


  • 500g sweet potatoes, cut in half
  • 3 tablespoons rapeseed oil
  • Sea salt
  • 500g beef fillet, trimmed
  • 2 tablespoons extra virgin olive oil
  • 2 radicchios
  • 400g runner beans, topped and tailed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sherry vinegar
  • 1 garlic clove, crushed
  • 1 tablespoon honey


  1. Preheat the oven to 200ºC/gas mark 6.
  2. Cut each sweet potato half into four and put in a large bowl with the oil and sea salt, tossing well to coat each side. Roast in the oven for 25 minutes.
  3. Meanwhile, place a heavy-based griddle pan over a high heat. Drizzle the beef fillet with the olive oil and season with sea salt and black pepper. When the griddle is smoking hot, place the beef fillet on it, searing each side.
  4. Transfer the fillet onto the roasting tray beside the sweet potato and cook in the oven for another 15 minutes.
  5. Quarter the radicchio and place on the griddle pan, take off the heat but allow the radicchio to sit on the pan, just hot enough to begin to gently wilt the outer leaves.
  6. Blanch and slice the runner beans and set aside.
  7. Take the beef and sweet potato out of the oven and allow the beef to rest.
  8. Make the dressing by mixing together the olive oil, mustard, vinegar, garlic and honey, combining thoroughly.
  9. Slice the beef into 1cm slices, and arrange on plates along with the sweet potato, runner beans and radicchio wedges. Drizzle over the mustard dressing and serve warm.