Today, we’re preparing a delicious Rosemary Crusted Roast Beef, using a tender beef fillet. While this cut may not be the most frugal option, it’s an indulgent treat perfect for special occasions. When I made this in Bolivia, beef fillet was surprisingly affordable, but regardless of cost, crusting it with fresh rosemary really elevates the flavor to something extraordinary.
Flavor Profile:
Beef Fillet: The beef fillet is juicy and tender with a mild, rich flavor. The rosemary crust adds a fragrant, earthy, and slightly piney aroma, enhancing the depth of the beef’s natural flavors.
Mushroom Sauce: The mushroom sauce is rich and creamy, with a savory depth from the browned mushrooms. The addition of thyme and white wine introduces subtle herbal and acidic notes, which balance the richness of the cream and butter.
Roasting is one of the best methods to prepare beef fillet, as the high heat helps lock in the juices, resulting in tender, flavorful meat. Whether you’re celebrating a holiday or hosting a dinner party, this dish is sure to impress. Let’s dive into what you’ll need to create this delicious roast:
Rosemary Crusted Roast Beef with Mushroom Sauce
Serves: 12
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Resting Time: 15 minutes
Ingredients:
1 beef fillet (about 4 pounds)
1 tablespoon coarse salt
1 tablespoon black pepper
1 tablespoon dried rosemary
2 tablespoons olive oil
Instructions:
- Prepare the Beef: Rub the beef fillet with olive oil, salt, and pepper. Coat with rosemary leaves.
Rest: Let the beef sit at room temperature for 20 minutes to allow flavors to infuse. - Roast: Preheat the oven to 450°F (230°C). Roast the beef for 35-40 minutes, or until the internal temperature reaches 145°F for medium-rare. If you prefer the beef more well-done, leave it in the oven a little longer.
- Rest After Roasting: Remove the beef from the oven and loosely tent with foil. Let it sit for about 15 minutes to allow the juices to redistribute.
- Slice: Cut the beef into medallions and place them on a platter.
- Serve: Pour the mushroom sauce over the medallions and serve. Enjoy!
Mushroom Sauce
Ingredients:
3 tablespoons butter
2 cups sliced mushrooms
½ tablespoon fresh thyme
¼ cup dry white wine
½ cup heavy cream
1 teaspoon salt
1 teaspoon black pepper
Instructions:
- Sauté the Mushrooms: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until browned.
- Add Flavor: Stir in the thyme and white wine. Mix well, allowing the wine to evaporate for about 15 minutes.
- Finish the Sauce: Pour in the heavy cream, season with salt and pepper, and simmer for an additional 15-20 minutes, allowing the sauce to thicken.
Nutritional Breakdown (per serving):
Calories: 395 kcal
Protein: 27g
Fat: 30g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 820mg
Cholesterol: 120mg
This recipe makes for an indulgent, flavor-packed main course, perfect for celebrations or special dinners. The combination of savory beef and creamy mushroom sauce provides a satisfying balance of textures and rich flavors.
