recipes
Rosemary beef fillet with roasted mushrooms
2011-10-11
Ingredients
- 800g beef fillet
- 2 tbsp soy sauce (Tiger Tiger)
- 1 tbsp red wine vinegar
- 4 cloves garlic, crushed
- 2 tbsp olive oil (Prego)
- 8 shallots, peeled and left whole
- 4 sprigs rosemary
- fresh seasoning
- 200g mixed mushrooms
- 1 measure dry sherry
Method
Mix together the soy sauce, vinegar, 2 cloves of crushed garlic, 1 tbsp olive oil and ½ of the fresh rosemary. Rub this marinade all over the beef fillet and leave to infuse for at least 3 hours. When the beef is ready to cook, heat up 1 tbsp of oil and quickly seal the fillet all over in a hot pan to keep in all its juices. Place the fillet into an oven dish and throw in the remaining ingredients. Crush the remaining rosemary in your hand and sprinkle the leaves all over the beef. Season well with salt and pepper, add a dash of dry sherry and bake in the oven for 20 minutes, or too your liking. When ready, remove the dish from the oven and cover with a piece of foil. Leave the beef to rest for 5 minutes before serving in a large plate with the roasted mushrooms.
Suggested accompanying wine:
DELICATA Cabernet Sauvignon D.O.K. Superior Malta
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