Roasting two large beef fillets instead of one ensures even cooking, especially important if you are serving this to guests. The beef needs to be coated with the spice mixture, then chilled for at least six hours before roasting.
Started the cooking late so cut a few corners, but it all came good in the end and was very well received. - 02 Dec 2011
This recipe was delicious! I made this rub with dried rosemary and thyme(using only 2 tsp instead of 2 tbsp.) since I did not have fresh on hand. I added about a tsp of water to hydrate the herbs before adding the oil. I also substituted a pearl onion already in the frig for the shallot. - 14 Feb 2005 (Review from Allrecipes US | Canada)
I made this roast for Christmas and the good quality of the meat with the fresh herbs and spices made this the most delicious holiday meat I've tasted. The cloves especially add the festive flavor and blend well with the meat. I made it with roasted garlic mashed potatoes and honey glazed carrots. - 07 Jan 2006 (Review from Allrecipes US | Canada)