Roast Beef Fillet with Garlic and Rosemary
1. 1.25kg-piece Speckle Park beef eye fillet or 2 (600g each) beef fillets, trimmed
2. 1/2 small bunch fresh rosemary
3. 60ml (1/4 cup) light olive oil
4. 2 large garlic cloves, crushed
5. Salt & freshly ground black pepper
6. 2 teaspoons light olive oil, extra
Creamed honey mustard (see related recipe), to serve
Preheat oven to 240°C. Tie the beef at regular intervals with unwaxed white kitchen string to secure. Reserve 3 whole sprigs of rosemary. Coarsely chop 1 tablespoon of the remaining rosemary. Combine the chopped rosemary, oil and garlic in a small bowl. Rub the rosemary mixture over the beef. Thread the reserved rosemary sprigs under the string on the beef. Season with salt and pepper.
Heat the extra oil in a roasting pan over high heat. Add the beef and cook, turning occasionally, for 6 minutes or until brown all over. Roast in oven, basting regularly with pan juices, for 15-20 minutes for medium-rare or until cooked to your liking.
Remove beef from baking pan and transfer to a plate. Cover with foil and set aside for 10-15 minutes to rest.
Step 4 Remove string and rosemary sprigs from the beef. Carve the beef across the grain into thick slices. Place on a serving platter and serve immediately with creamed honey mustard
Creamed Honey Mustard
1 x 125g jar wholegrain mustard
1 1/2 tablespoons honey
1 tablespoon good-quality whole-egg mayonnaise
Use a fork to whisk together the mustard, honey and mayonnaise in a small bowl until well combined and creamy. Serve with the roast beef fillet with garlic & rosemary