Herbed and spiced roast beef fillet

    55 min

    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.

    83 people made this

    Serves: 8 

    • 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

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. 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.
    2. 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.
    3. Preheat oven to 200 C / Gas mark 6. Place fillets on a rack in a large roasting tin.
    4. 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (59)


    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)