| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
- 1 kg beef fillet/tenderloin
- 2 cloves garlic, crushed
- 1 small bunch rosemary
- 2 tbsp olive oil
- Horseradish, gravy and vegetables, to serve
Ingredients
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Instructions
- Preheat oven to 200ºC., Tie the beef with short pieces of string at 5cm intervals (you can also get your butcher to do this). Brush the beef lightly with oil and sear it on all sides over a moderately-high heat until evenly browned.
- Reserve 3 whole sprigs of rosemary. Coarsely chop 1 tbsp 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 the beef well with ground pepper and salt.
- Place the beef on a rack in a roasting dish. Roast for 45-60 minutes for rare, 60-75 minutes for medium, or 75-90 minutes for well done. For ease and accuracy use a meat thermometer.
- Remove beef, cover it loosely with foil, and rest it in a warm place for 10-20 minutes before carving across the grain. Place on a serving platter and serve immediately with horseradish or your preferred gravy or sauce, and fresh seasonal vegetables.
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