See in the New Year with this timeless classic; a perfectly cooked fillet of beef
Preparation and cooking times
Ready in 1½ plus up to 24 hours marinating time
• 2 tbsp soy sauce
• 1 tbsp red wine vinegar
• 6 tbsp extra-virgin olive oil
• 8 garlic cloves , peeled, 4 crushed, 4 left whole
• 1 beef fillet , about 1.75kg
• 10 small shallots , peeled
• a small bunch rosemary , stems removed
• 350g mixed mushrooms , such as chanterelle, oyster and chestnut, halved or quartered if large
1. Mix 1 tbsp soy, the vinegar, and 3 tbsp olive oil with 4 cloves garlic, crushed. Set aside. Season the beef with plenty of salt and put in a large plastic zip bag with the marinade. Marinate in the fridge for at least 1 hour and up to 24 hours.
2. Let the beef come to room temperature a couple of hours before roasting. Pat dry and season again. Heat the oven to 200C/fan 180C/gas 6.
Heat 1 tbsp olive oil in a heavy-based frying pan and sear the beef well on all sides, then put it in a large roasting tin with the shallots. Sprinkle over half the rosemary and roast for 25 minutes for rare beef (give it another 10 minutes for medium-rare), cover with foil and a tea towel while you cook the mushrooms.
3. Mix the mushrooms with the remaining olive oil, soy sauce, garlic cloves and rosemary. Put the mix on a large shallow baking tray, season and roast in the oven for 15 minutes. Slice the meat and serve with a spoonful of mushrooms and shallots.
431 calories, protein 47.3g, carbohydrate 2.6g, fat 25.8 g, saturated fat 8.8g, fibre 0.7g, salt 0.96 g