Rosemary Beef Fillet

Ingredients for Rosemary Beef Fillet

• 1 (3 1/2-lb) trimmed and tied centre-cut beef tenderloin roast at room temperature

• 4 teaspoons kosher salt

• 1 teaspoon black pepper

• 2 garlic cloves, finely chopped

• 6 (3- to 4-inch) fresh rosemary sprigs

• 45ml extra-virgin olive oil

• Accompaniment: coarse-grain or Dijon mustard

How to make Rosemary Beef Fillet

Put oven rack in middle position and preheat oven to 177°C.

Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.

Heat oil in a flameproof heavy roasting pan over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total.

Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into centre of meat registers 49°C, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 54°C.) Discard string and rosemary sprigs before slicing.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.