English Roast Fillet of Beef With Two Sauces

Name: English Roast Fillet of Beef With Two Sauces
Total time: 35 min
Yield: 6 servings
Cuisine: british
Ingredients: 1 3-pound fillet of beef (ask your butcher to tie it into a log); 2 tablespoons fresh rosemary needles, finely chopped; 2 tablespoons fresh thyme leaves, finely chopped; 2 tablespoons good quality olive oil; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground pepper; Morel gravy (see recipe); Horseradish cream with dried cherries (see recipe)

Recipe from Red Table Catering

Adapted by Pilar Viladas

Total Time: 35 minutes
Rating: 3(26)
Comments: Read comments

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

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Preparation

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.

Ratings

3 out of 5

26 user ratings

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Comments

Rockyrc7 years ago

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.

Rockyrc7 years ago

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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