English Roast Fillet of Beef With Two Sauces

Ingredients

• 1 3-pound fillet of beef (ask your butcher to tie it into a log)
• 2 tablespoons fresh rosemary needles, finely chopped
• 2 tablespoons fresh thyme leaves, finely chopped
• 2 tablespoons good quality olive oil
• ½ teaspoon sea salt
• ½ teaspoon freshly ground pepper
• Morel gravy (see recipe)
• Horseradish cream with dried cherries (see recipe)

6 servings

Preparation

1. Preheat the oven to 475 degrees. Place the fillet in a roasting pan. Combine the herbs, oil, salt and pepper in a small bowl, mix well and rub all over the fillet. Roast for 20 minutes (for medium-rare). Remove the pan from the oven, loosely cover the fillet with aluminum foil and let rest for 10 minutes before carving into thin slices. Serve with accompanying sauces.

35 minutes