Roast fillet of beef with shallots and mushrooms

Name: Roast fillet of beef with shallots and mushrooms
Total time: 1 h 30 min
Yield: serves 8
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

1 hour 30 minutes + marinating, up to 24 hours
serves 8
A little effort

This roast fillet of beef takes a little longer than some recipes, but it's well worth the effort. The longer you marinate the meat, the more flavour it will take on.

December 19, 2014 at 2:28 pm

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

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.
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.
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.