English Roast Fillet of Beef With Two Sauces

Recipe from Red Table Catering

Adapted by Pilar Viladas

Total Time
35 minutes
Rating
3(26)
Comments
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Featured in: Style & Entertaining; Modern Man

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Ingredients

Yield:6 servings
  • 13-pound fillet of beef (ask your butcher to tie it into a log)
  • 2tablespoons fresh rosemary needles, finely chopped
  • 2tablespoons fresh thyme leaves, finely chopped
  • 2tablespoons good quality olive oil
  • ½teaspoon sea salt
  • ½teaspoon freshly ground pepper
  • Morel gravy (see recipe)
  • Horseradish cream with dried cherries (see recipe)
Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat the oven to 475 degrees. Place the fillet in a roasting pan. Combine the herbs, oil, salt and pepper in a small bowl, mix well and rub all over the fillet. Roast for 20 minutes (for medium-rare). Remove the pan from the oven, loosely cover the fillet with aluminum foil and let rest for 10 minutes before carving into thin slices. Serve with accompanying sauces.

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Ratings

3 out of 5
26 user ratings
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Comments

Rockyrc

The roast was not fully cooked. I'd recommend not following theses directions. The title was deceiving, using English Roast filet. Including the thickness would be helpful.

Rockyrc

The roast was not fully cooked. I'd recommend not following theses directions. The title was deceiving, using English Roast filet. Including the thickness would be helpful.

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Credits

Adapted from Red Table Catering

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