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Roast beef fillet with garlic and rosemary

June 24, 2015

Ingredients

1.25kg beef eye fillet

1/2 small bunch of rosemary

60ml (14 cup) light olive oil

2 large garlic cloves, crushed

Salt and freshly ground black pepper

2 teaspoons light olive oil, extra

Creamed honey mustard (see recipe attached)

Salad, to serve

Directions

Preheat oven to 240°C. Tie the beef at regular intervals with unwaxed white kitchen string to secure. Reserve 3 whole sprigs of rosemary. Coarsely chop 1 tablespoon of the remaining rosemary. Combine the chopped rosemary, oil and garlic in a small bowl. Rub the rosemary mixture over the beef. Thread the reserved rosemary sprigs under the string on the beef. Season with salt and pepper.

Heat the extra oil in a roasting pan over high heat. Add the beef and cook, turning occasionally, for 6 minutes or until brown all over. Roast in oven, basting regularly with pan juices, for 15-20 minutes for medium-rare or until cooked to your liking.

Remove beef from baking pan and transfer to a plate. Cover with foil and set aside for 10-15 minutes to rest.

Remove string and rosemary sprigs from the beef. Carve the beef across the grain into thick slices. Place on a serving platter and serve immediately.

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