Roast fillet of beef with shallots and mushrooms

  • 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.



  • 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


  • 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.

Nutritional Information

  • Kcals 431
  • Fat 25.8g
  • Saturates 8.8g
  • Carbs 2.6g
  • Fibre 0.7g
  • Protein 47.3g
  • Salt 0.96g