Whole Roast Fillet of Beef with Shallots & Mushrooms
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.
Prep: 20 mins + marinating time
Cook: 30 mins + resting time
Excellent source of iron
|Energy kJ (kcal)||1635 (390)|
|Vitamin B12 (ug)||5.9|
|Vitamin D (ug)||N/A|