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Roast Fillet Of Beef

Roast Fillet of Beef recipe image
This elegant Roast Fillet of Beef is a show-stopping centerpiece that delivers incredible tenderness and deep, savory flavor. The beef is pierced with slivers of garlic and marinated in a robust blend of soy sauce, port wine, olive oil, and thyme, ensuring every bite is juicy and aromatic. Perfect for holiday gatherings or special weekend dinners, this dish balances the richness of the meat with bright herbal notes. The result is a beautifully crusted exterior with a pink, succulent interior. Serve sliced with a garnish of fresh watercress for a touch of color and freshness. Its a sophisticated meal that feels luxurious yet remains approachable for home cooks looking to impress.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 62.5
Description
This elegant Roast Fillet of Beef is a show-stopping centerpiece that delivers incredible tenderness and deep, savory flavor. The beef is pierced with slivers of garlic and marinated in a robust blend of soy sauce, port wine, olive oil, and thyme, ensuring every bite is juicy and aromatic. Perfect for holiday gatherings or special weekend dinners, this dish balances the richness of the meat with bright herbal notes. The result is a beautifully crusted exterior with a pink, succulent interior. Serve sliced with a garnish of fresh watercress for a touch of color and freshness. Its a sophisticated meal that feels luxurious yet remains approachable for home cooks looking to impress.
Ingredients
  • 1 Fillet Of beef (5-6 lb)
  • 5 cloves Garlic, slivered
  • 1 tsp Salt
  • 1 tsp Freshly ground pepper
  • to taste dashes Tabasco sauce
  • 1 cup Soy sauce
  • 1/2 cup Olive oil
  • 1 cup Port wine
  • 2 tsp Thyme
  • 1 bunch Watercress, for garnish
Directions
  1. 1
    Trim excess fat from the beef fillet and make several deep slits throughout the meat using a sharp knife.
  2. 2
    Insert slivers of garlic into the slits made in the beef.
  3. 3
    Rub the entire surface of the fillet generously with salt, freshly ground pepper, and Tabasco sauce.
  4. 4
    In a bowl, combine the soy sauce, olive oil, port wine, and thyme to create the marinade.
  5. 5
    Place the beef fillet in a baking dish and pour the marinade over it, ensuring it is well coated.
  6. 6
    Marinate for at least 30 minutes at room temperature, or 1 hour or more in the refrigerator, turning the beef several times to ensure even flavor distribution.
  7. 7
    Preheat your oven to 425F (218C).
  8. 8
    Remove the beef from the marinade and place it on a rack set inside a roasting pan.
  9. 9
    Roast the fillet for 30 to 35 minutes, basting occasionally with the reserved marinade.
  10. 10
    Check the internal temperature with a meat thermometer: 120F for very rare, 125F for rare, or 130F for medium-rare.
  11. 11
    Remove the roast from the oven and transfer it to a cutting board.
  12. 12
    Tent the beef loosely with foil and let it rest for up to 30 minutes to allow juices to redistribute.
  13. 13
    Slice the beef into thick medallions and arrange on a warm platter.
  14. 14
    Garnish with sprigs of fresh watercress and serve immediately.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 62.5kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 1.5g8%
Cholesterol 19.5mg7%
Sodium 18.0mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Resting is crucial: The internal temperature of the beef will rise by about 10F after removing it from the oven. Do not skip the resting period, as this ensures the meat remains juicy.

Holding warm: If you need to keep the roast warm for longer than 30 minutes, wrap the hot fillet tightly in plastic wrap immediately after removing it from the oven. Unwrap just before slicing to retain heat and moisture.

Marinade safety: If marinating for more than 30 minutes, keep the beef in the refrigerator. Discard any used marinade that has touched raw meat unless you boil it thoroughly before using as a sauce.

Substitutions: If you do not have port wine, you can substitute with a dry red wine or beef broth mixed with a splash of balsamic vinegar.

Keywords: beef, roast, fillet, marinated, garlic, port wine, soy sauce, thyme, dinner party, holiday meal, tender, savory, meat lover, special occasion, watercress
Read it online: https://www.chefs-mate.com/recipe/roast-fillet-of-beef/