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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