Herbed and Spiced Roasted Beef Fillet

    6 hours 55 minutes

    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.

    64 people made this

    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 in English (59)


    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


    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


    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