Main Course

Oven-Roasted Spiced Beef Fillet

Name: Oven-Roasted Spiced Beef Fillet
Total time: 45 min
Yield: 4 servings
Ingredients: 600 gram beef fillet; 3 tablespoon extra virgin olive oil; 3 clove garlic; 1 dessert spoon fresh thyme; 1 dessert spoon fresh rosemary; 1 piece lemon; 1 teaspoon salt; 0.5 teaspoon black pepper

Duration

45 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

600 gram beef fillet
3 tablespoon extra virgin olive oil
3 clove garlic
1 dessert spoon fresh thyme
1 dessert spoon fresh rosemary
1 piece lemon
1 teaspoon salt
0.5 teaspoon black pepper

Step-by-Step Preparation

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Grate the lemon zest from the thin side and squeeze out the juice. In a large mixing bowl, add the extra virgin olive oil, crushed garlic, finely chopped fresh thyme and rosemary, lemon juice, and zest. Add salt and freshly ground black pepper, then mix all the ingredients well with a fork to prepare your marinade.

Place the beef fillet slices (approximately 2-3 cm thick) into the aromatic marinade you prepared. Ensure that each piece of meat is completely covered with the sauce. Cover the top of the bowl with plastic wrap so that no air can enter and let it rest in the refrigerator for at least 1 hour, or ideally overnight (8-12 hours) for the flavors to penetrate deeply.

Preheat the oven to 200°C (fan setting) or 220°C on the top-bottom setting and wait for the oven to heat up completely. This is important for the outside of the meat to be quickly sealed while keeping the inside juicy.

Take the marinated beef fillet slices out of the refrigerator and let them sit for 10-15 minutes to reach room temperature. Line a large baking tray with parchment paper or lightly grease it with a small amount of olive oil. Arrange the meat slices on the tray, leaving space between them.

Cook in the preheated oven for about 20-25 minutes, depending on the thickness of the fillet and your desired level of doneness (rare, medium, well-done). Turn the meat once halfway through the cooking time to ensure both sides brown evenly.

Do not cut the fillets immediately after taking them out of the oven. To let the flavors settle and the juices inside the meat distribute evenly, let them rest on a cutting board for about 5 minutes, loosely covered with aluminum foil. During this time, the inside of the meat will retain its heat and stay juicier. Slice the rested fillets and serve hot. You can enrich the meal by serving with steamed fresh broccoli, grilled vegetables, or a light arugula salad with olive oil.

Chef's Tips

For a more flavorful and tender result, pay attention to the marinating time of your meat; the longer you marinate it, the deeper the flavor becomes.
Using a high-quality extra virgin olive oil significantly increases both the aromatic depth and the nutritional value of the dish.
Letting the meat rest for 5 minutes after it comes out of the oven allows the juices inside the meat to distribute evenly and keeps the fillet juicier.
For a balanced and satisfying meal, do not forget to serve a generous amount of seasonal vegetables or a fresh green salad alongside your beef fillet.
Cooking methods such as baking or grilling instead of frying contribute to making your dish lighter and healthier.

Alternative & Optional Ingredients

Instead of beef fillet, you can choose leaner red meat cuts such as beef shank or lamb shank.
Instead of baking, you can cook the marinated meats in a cast iron pan or on an electric grill until both sides are evenly browned.
Instead of fresh thyme and rosemary, you can try different aroma profiles by using fresh mint or other Mediterranean herbs (for example, caperberry).

Gourmet Recommendations

Adding a very small amount of pomegranate molasses to the marinade sauce or drizzling a few drops over the cooked fillets before serving will add a slightly sour and deep Mediterranean aroma to the dish.

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Nutrition Facts

Per Serving

Calories335 kcal

Protein41 g

Carbohydrates3 g

Fat18 g

Fiber 1 g

Sugar 0 g

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