Herbed and Spiced Roasted Beef Fillet

Herbed and Spiced Roasted Beef Fillet


60 people made this

Roasting two large fillets instead of one ensures even cooking, especially important if you are serving this to guests. Note:The beef needs to be coated with the spice mixture, then chilled for at least six hours before roasting.

Eileen D.

Serves: 8 

  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons fresh thyme leaves
  • 2 bay leaves
  • 4 cloves garlic
  • 1 large shallot, peeled and quartered
  • 1 tablespoon finely grated orange rind
  • 1 tablespoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons olive oil
  • 2 whole beef fillets, trimmed

Preparation:20min  ›  Cook:35min  ›  Extra time:6hours chilling  ›  Ready in:6hours55min 

  1. In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg and cloves. Run machine while adding oil; process until smooth.
  2. Spread mixture evenly over all sides of fillets. Place beef in a large glass baking dish. Cover with aluminium foil, and refrigerate for at least 6 hours.
  3. Preheat oven to 200 degrees C. Place fillets on a rack in a large roasting tin.
  4. Roast beef in preheated oven until meat runs clean when inserted into centre of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.

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Reviews (5)


Altered ingredient amounts. This recipe was delicious! I made this rub with dried rosemary and thyme(using only 2 tsp instead of 2 tbsp.) since I did not have fresh on hand. I added about a tsp of water to hydrate the herbs before adding the oil. I also substituted a pearl onion already in the frig for the shallot. - 29 Sep 2008

Greg Steinacker

Used different ingredients. this was my first attempt with making a marinade and it turned out awesome! I hosted a dinner party and one of my guests is a chef! I had to make this good - and it turned out awesome! People are still talking about it - the only thing I changed was that I added lemon zest instead of orange zest. I also only chilled for 2-3 hours, so I can imagine how much better it would have been had I left it longer. It cant possibly get any better though thanks so much! - 29 Sep 2008


Ok I must have done something wrong. I used the rub and it made the house smell wonderful while cooking. When we started eating the dish, we couldn't taste the rub. I don't know what I did wrong. I will try again to see if it was my blunder. Thanks for posting. - 29 Sep 2008

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