Ingredients
- soy sauce 2 tbsp
- red wine vinegar 1 tbsp
- extra-virgin olive oil 6 tbsp
- garlic 8 cloves, 4 left whole
- beef fillet 1, about 1.75kg
- shallots 10 small, peeled
- rosemary a small bunch, stems removed
- mixed mushrooms such as chanterelle, halved or quartered if large
Method
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Step 1
Mix 1 tbsp soy, the vinegar, and 3 tbsp olive oil with 4 cloves garlic, crushed. set aside. Season the beef with plenty of salt and put in a large plastic zip bag with the marinade. Marinate in the fridge for at least 1 hour and up to 24 hours.
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Step 2
Let the beef come to room temperature a couple of hours before roasting. Pat dry and season again. Heat the oven to 200c/fan 180c/gas 6. Heat 1 tbsp olive oil in a heavy-based frying pan and sear the beef well on all sides, then put it in a large roasting tin with the shallots. Sprinkle over half the rosemary and roast for 25 minutes for rare beef (give it another 10 minutes for medium-rare), cover with foil and a tea towel while you cook the mushrooms.
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Step 3
Mix the mushrooms with the remaining olive oil, soy sauce, garlic cloves and rosemary. Put the mix on a large shallow baking tray, season and roast in the oven for 15 minutes. Slice the meat and serve with a spoonful of mushrooms and shallots.
Nutritional Information
- Kcals 431
- Fat 25.8g
- Saturates 8.8g
- Carbs 2.6g
- Fibre 0.7g
- Protein 47.3g
- Salt 0.96g
