There is something extremely comforting about a roast dinner. Roast beef and roast potatoes and delicious veggies (with cheese sauce!), all lend themselves to that warm feeling of a home-cooked meal and I love it. This particular recipe for herbed roast beef fillet is an extremely easy, one-pan recipe that is perfect for sharing with family and friends especially for a festive dinner or celebration. It is also my go-to method for cooking fillet.
You start with browning the fillet in oil and butter on high heat, adding some garlic and rosemary, then heating on high in the oven for a relatively short time, then allowing the fillet to stand/rest for a few minutes, followed by pressing with herbs and slicing into medallions and drizzling with pan juices. Oooooh!
I sliced my beef fillet into medallions then placed them back into the pan and tilted the pan to one side, gathered the juices onto a spoon and then drizzled that on top of the meat. Delicious!
See the recipe below for cooking times based on whether you would like a well done, medium rare or rare fillet. Rather cook for less time and then be able to cook for longer than running the risk of over-cooking. I used 1.5kg beef fillet which safely feeds 4 adults, bearing in mind that this would typically be served with roast veggies and potatoes too!!
What to serve with Herbed Roast Beef Fillet?
- Roast potatoes – YES PLEASE!
- Minty Peas and / or Broccoli
- Cheese sauce for the above greens
- Horseradish sauce goes well with a herbed fillet and you can buy this from your local grocery store.
- Honey-glazed carrots or cinnamon-sprinkled roast butternut
A deliciously easy recipe to make herbed roast beef fillet – the most tender and tasty way to cook beef fillet.
- 1.5kg herbed fillet
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 head of garlic, cut in half
- 1 bunch of fresh thyme
- 1/2 cup mixed fresh herbs such as thyme, rosemary, mint and basil, chopped finely.
- Pre-heat oven to 200-220°C
- Season both sides of the fillet with salt and cracked black pepper.
- Add the butter and oil to a cast iron pan and heat to medium-high heat.
- Add the fillet to the pan and sear each side until beautifully browned – about 2-3 minutes per side.
- Add the garlic and rosemary to the pan and then tilt the pan to one side, so that all the butter gathers and then spoon the butter over the fillet for a minute or so.
- Now, place the pan in the pre-heated oven and cook as follows: 10-15 minutes rare // 20 mins medium rare // 25 mins well done
- Once cooked to your liking, remove from the oven, place the fillet on a cutting board and allow the fillet to rest for 5-10 minutes before cutting. This allows the juices which have all been driven to the centre of the fillet, to re-distribute so that when you cut the meat, its all very juicy!
- Before cutting, either roll the fillet in the herbs or alternatively, use your hands to press the herbs onto the fillet (this is what I did)
- Slice in medallions and serve with a horseradish sauce, roast potatoes and veggies of course!