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Knob of grass fed butter, plus extra for roasting
2 tbsp olive oll
1 garlic clove, crushed
2 thyme sprigs
1 1⁄2 kg beef fillet
Set aside about half the mushrooms, choosing those with the best shape, then finely chop the remainder. Chop 1 shallot very finely. Heat a large frying pan, add the butter and 1 tbsp olive oil, then cook the chopped shallot and garlic over medium heat for 3-5 mins until softened. Add the chopped mushrooms to the frying pan along with the thyme sprigs.
Cook for 10 mins until lightly browned and any liquid has evaporated. Leave to cool. Place the beef on a board. Take a sharp knife and make a slice lengthways along the fillet, about one-third of the way down. Spread the mushroom mixture all over the beef and season well. Tightly roll up the beef and tie about 8 pieces of string around to secure well. Heat the oven to 200C. Roast in the oven for 25 minutes (rare) or 45 minutes (well done).