Whole Roast Fillet of Beef with Shallots & Mushrooms
Quick & Easy Roast Beef Recipe
6 - 8
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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1.2kg Quality Mark beef eye fillet
A dash of olive oil
3 crushed garlic cloves
1/2 tbsp fresh rosemary
1/2 tbsp fresh thyme
A few good grinds of black pepper
1/2 tbsp balsamic vinegar
10 peeled Shallots
350g button mushrooms
2/3 cup red wine
To Roast Beef
For the marinade, crush or pound 1 Tbsp olive oil, garlic, rosemary, thyme, pepper and balsamic vinegar to form a paste.
Pat the meat dry with paper towels and rub the marinade thoroughly over.
Cover and marinate at least half an hour.
If marinating in the fridge, remove the meat from the fridge at least an hour before cooking.
When ready to cook, remove the meat from the marinade and pat dry.
Preheat oven to 230°C.
Nutrition Information per Serving (362g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)