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Whole Roast Fillet of Beef with Shallots & Mushrooms

Quick & Easy Roast Beef Recipe

6 - 8

Serves

20 mins

Prep Time

30 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

This roast fillet of beef takes less than half an hour to cook, with the sauce easily made while the meat is resting. Follow the simple steps below to prepare and tie the fillet - this can be done well in advance and then kept refrigerated until about an hour before cooking, when you should bring the meat to room temperature before placing in the oven. Serve with your favourite roast vegetables or a pan of creamy scalloped potatoes.

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High Iron

Low Sodium

tag

Lamb,

Special Occasion & Entertaining,

Roasts,

Ingredients

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1.2kg Quality Mark beef eye fillet

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A dash of olive oil

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3 garlic cloves

crushed

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1/2 tbsp chopped fresh rosemary

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1/2 tbsp fresh thyme

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A few good grinds of black pepper

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1/2 tbsp balsamic vinegar

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10 shallots

peeled

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350g button mushrooms

halved

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2/3 cup red wine

Method

To Marinade

To Roast Beef

To Serve

1

For the marinade, crush or pound 1 Tbsp olive oil, garlic, rosemary, thyme, pepper and balsamic vinegar to form a paste.

2

Pat the meat dry with paper towels and rub the marinade thoroughly over.

3

Cover and marinate at least half an hour.

4

If marinating in the fridge, remove the meat from the fridge at least an hour before cooking.

5

When ready to cook, remove the meat from the marinade and pat dry.

6

Preheat oven to 230°C.

More info

Nutrition Information per Serving (362g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1635 (390)kJ

Protein

53.4g

Total Fat

15.1g

Saturated Fat

6g

Carbs

4.7g

Sugars

4.3g

Sodium

124mg

Iron*

6.1mg

* Percentage of recommended daily intake (Aust/NZ)

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