Whole Roast Fillet of Beef with Shallots & Mushrooms
Quick & Easy Roast Beef Recipe
6 - 8
Serves
20 mins
Prep Time
30 mins
Cook Time
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
Dairy Free
Ingredients
1.2kg Quality Mark beef eye fillet
A dash of olive oil
3 garlic cloves
crushed
1/2 Tbsp chopped fresh rosemary
1/2 Tbsp fresh thyme
A few good grinds of black pepper
1/2 Tbsp balsamic vinegar
10 shallots
peeled
350g button mushrooms
halved
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.
Nutrition Information per Serving (362g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1635 kJ (390 kcal)
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)
