2kg beef fillet, sinew removed and ‘tail’ trimmed off
3 tbsp olive oil
2 tbsp beef stock concentrate
3 tbsp Worcestershire sauce
1-2 tbsp freshly ground black pepper
1-2 tbsp sea salt flakes
1 red onion, quartered
1 head of garlic, halved
for the sauce
500g portabellini mushrooms, sliced into rough chunks
1 garlic clove, minced/finely grated
500ml red wine
100g butter, cubed
1/2 cup meat juices (from the roasting pan)
salt to taste
- Pre-heat the oven to 200°c.
- Place the beef fillet in a roasting tray.
- Mix the olive oil, beef concentrate and Worcestershire sauce in a small bowl and brush all over the meat.
- Season the fillet with black pepper and sea salt flakes.
- Add the quartered red onion and head of garlic and place in the oven.
- Allow to roast for 25-30 minutes until done to your liking (I like it to be quite rare but if you like it medium-well done, simply roast for longer).
- When the beef has another 10 minutes to go, start with the sauce. To make the sauce, fry the mushrooms in 2 tbsp canola/grapeseed oil until browned. Add the garlic and fry for a few seconds before pouring in the wine.
- Allow the sauce to reduce for 10-15 minutes.
- At this point the fillet should be cooked, remove from the oven, reserve the pan juices and cover the fillet with foil and allow to rest for 5-10 minutes.
- Reduce the heat and swirl in the butter. Mix well.
- Add the pan juices and allow to simmer for 2-3 minutes.
- Serve the fillet, sliced, with the sauce and accompanying dishes.