Whole Roast Fillet of Beef with Shallots & Mushrooms
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Whole Roast Fillet of Beef with Shallots & Mushrooms

(8 ratings - rate this recipe)
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.
<b>Prep:</b> 20 mins + marinating time Prep: 20 mins + marinating time
<b>Cook:</b> 30 mins + resting time Cook: 30 mins + resting time
Serves 6-8 Serves 6-8
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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  • 1 whole Quality Mark beef fillet trussed (see below) - approx.1.2 kg for 6 serves, 1.7 kg for 8 serves
  • Olive oil for marinating and cooking
  • 3 cloves garlic, crushed
  • ½ tablespoon each rosemary & thyme sprigs
  • Several good grinds of black pepper
  • ½ tablespoon balsamic vinegar
  • 10 shallots peeled
  • 350g mushrooms cut into quarters
  • 2/3 cup red wine
  • 1 cup beef stock


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.

Heat 1 Tbsp oil in a heavy-based frying pan and when very hot sear the fillet 1-2 minutes each side (not the ends) until browned all over.

Transfer the meat to a shallow roasting pan, add remaining oil and toss the shallots around the meat, coating lightly in the oil.

Roast 20 minutes for rare, or 25 for medium rare. Ten minutes into cooking, add the mushrooms to the roasting pan.

Remove the meat, cover and keep warm for 15 minutes before carving.

While the meat is resting, place the roasting pan with the shallots and mushrooms on the stove, heat and add the wine, stirring any bits off the bottom.

Simmer until reduced by half then add the beef stock and simmer again until reduced by half. Add any meat juices to the sauce and serve the beef in thick slices with the warmed sauce.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 362g
Energy kJ (kcal) 1635 (390)
Protein (g) 53.4
Fat (g) 15.1
Saturated (g)
Carbohydrate (g) 4.7
Sugars (g)
Sodium (mg) 124
Iron (mg) 6.1
Zinc (mg) 8.1
Vitamin B12 (ug) 5.9
Vitamin D (ug) N/A
Selenium (ug) 10.9

Zinc is a mineral needed in small amounts by the body and men have greater requirements than women. This recipe contributes over half an adult man's daily zinc requirements. 

Preparing the beef

  • Eye fillet has a thin membrane called silverskin which needsto be removed if your butcher has not already done so. Use a sharp knife to carefully remove all the membrane. If left on, it will shrink during cooking causing the fillet to curl up.
  • For even cooking and attractive presentation, the meat should be as uniform as possible and tying the joint, called ‘trussing’, is the key. Using individual pieces of kitchen twine, tie the joint firmly at 4-5 cm intervals, spaced evenly between each truss. Tuck the thinner tail of the fillet underneath and tie in place.

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Comments & Reviews

There are: 8 reviews, with an average rating of 3.8 out of 5
I cooked this tonight .
1.7kg eye fillet. First time I've tried this
Turned out amazing
Medium rare and that sauce , Delicious.
Thankyou so much
Posted by Charlie 2020-06-08 20:26:21
We has a 1.8 kg whole eye filet that had been resting at room temperature all day. Followed your recipe including cooking and resting time to the letter and ended up with a very well done filet. 20 minutes at 230 degrees C seems excessive and wonder if you have had any other feedback. Glenn and Elliot
Posted by Glenn White 2020-05-13 11:46:40
I've used this recipe a couple of times & it's delicious. Outstanding flavour & so easy to put together.
Leftovers I vacuum packed in easy single serve pockets to have with salads or vegies when I packed meals for work or got home late & didn't feel like cooking a full meal.
The sauce I put into small containers & froze as well to have with the packs of meat & veg when I wanted them.
Posted by Ann 2019-12-08 09:51:44
I cooked this tonight exactly as per instructions and it was delicious - perfectly medium rare & the flavour from the marinade and sauce was spot on!
Posted by Jenny Andersen 2019-06-16 22:06:40
Yum and easy
Posted by Mandy 2018-09-01 13:34:49
Delicious!! Served with Brussels sprouts and broccoli.
Posted by Liz 2018-04-22 11:55:35
Thanks for your feedback Maggie and Tricia - We're glad you enjoyed it!
Posted by Beef + Lamb New Zealand 2015-04-09 08:39:50
Yum. I had a 1.7kg eye fillet and served 7 people (just!) had to tweak the gravy for more flavour and cooked the beef for 45 mins for medium, it was perhaps a little over. Will use this marinade again.
Posted by Tricia 2015-04-09 01:32:34
An easy recipe! Was delicious! I like my beef medium and had it in the oven for 30 min. Perfect!
Posted by Maggie 2015-02-25 19:39:46




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