About this recipe: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.)
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
2 bay leaves
4 cloves garlic
1 large shallot, peeled and quartered
1 tablespoon orange zest
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 whole beef fillets, trimmed
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Method Prep:20min › Cook:35min › Ready in:55min
In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg and cloves. Run machine while adding oil; process until smooth.
Spread mixture evenly over all sides of fillets. Place beef in a large glass baking dish. Cover with aluminium foil, and refrigerate for at least 6 hours.
Preheat oven to 200 C / Gas mark 6. Place fillets on a rack in a large roasting tin.
Roast beef in preheated oven until meat thermometer registers 65 C when inserted into centre of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.