Herbed and Spiced Roasted Beef Fillet

    Herbed and Spiced Roasted Beef Fillet

    Recipe Picture:Herbed and Spiced Roasted Beef Fillet
    2

    Herbed and Spiced Roasted Beef Fillet

    (65)
    6hours55min


    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.

    Ingredients
    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

    Directions
    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 and Ratings
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    (65)

    Reviews in English (59)

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    0

    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

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    0

    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

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    0

    Made this for Christmas dinner. Got good reviews from the family (not young kids). However, I could not get the rub to be smooth enough in the food processor. This should have been done in a spice grinder or w/ mortar & pestle. As it was, we had to scrape rosemary from the servings.  -  29 Sep 2008

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