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Recipe by olive magazine

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1. Mix 1 tbsp soy, the vinegar, and 3 tbsp olive oil with 4 cloves garlic, crushed. Set aside. Season the beef with plenty of salt and put in a large plastic zip bag with the marinade. Marinate in the fridge for at least 1 hour and up to 24 hours.
2. Let the beef come to room temperature a couple of hours before roasting. Pat dry and season again. Heat the oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a heavy-based frying pan and sear the beef well on all sides, then put it in a large roasting tin with the shallots. Sprinkle over half the rosemary and roast for 25 minutes for rare beef (give it another 10 minutes for medium-rare), cover with foil and a tea towel while you cook the mushrooms.
3. Mix the mushrooms with the remaining olive oil, soy sauce, garlic cloves and rosemary. Put the mix on a large shallow baking tray, season and roast in the oven for 15 minutes. Slice the meat and serve with a spoonful of mushrooms and shallots.

Per serving

431 kcalories, protein 47.3g, carbohydrate 2.6g, fat 25.8 g, saturated fat 8.8g, fibre 0.7g, salt 0.96 g

Latest comments and suggestions

• Maureen

  12 January 2008

  Maureen rated and commented on this recipe

  

  My daughter and I made this on New Years Eve - absolutely mouthwatering. A very easy recipe to follow and didn't make any changes, will certainly be cooking this again

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• Burnsie

  05 January 2009

  Burnsie rated and commented on this recipe

  

  Superb recipe - very easy but was absolutely delicious. Great flavour when cold also. Will definitely make again and again .....

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• ocarter

  23 January 2009

  ocarter rated and commented on this recipe

  

  Absolutely delicious and very easy to cook. Made it for a dinner with husband`s colleague and they both loved it. The husband was very proud of me. Thank you for the recipe. Will definitely make it again.

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• carrot top

  21 April 2009

  carrot top rated and commented on this recipe

  

  Made this for family. Kids loved it, have had it a few more times since. Very simple to make. Part of our family favourites.

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• molly

  19 May 2009

  molly rated and commented on this recipe

  

  absolutely AMAZING!

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• Tiny

  20 July 2009

  Tiny commented on this recipe

  Really simple to make but tasted superb! The muhsrooms soaked up the flavours and were beautifully moist and tender. Other half loved it! Served it with tiny new boiled potatoes and a crisp green salad with avocados and black olives.

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• I love the cake!

  01 November 2009

  I love the cake! rated and commented on this recipe

  

  I have used this recipe on many times, i only use the sauce to mariane the beef for a quick family sunday roast! lush

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• laurawis

  18 November 2009

  laurawis rated and commented on this recipe

  

  So very easy and so very tasty. A real winner with the whole family!

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Ingredients

• 2 tbsp soy sauce
• 1 tbsp red wine vinegar
• 6 tbsp extra-virgin olive oil
• 8 garlic cloves , peeled, 4 crushed, 4 left whole
• 1 beef fillet , about 1.75kg
• 10 small shallots , peeled
• a small bunch rosemary , stems removed
• 350g mixed mushrooms , such as chanterelle, oyster and chestnut, halved or quartered if large

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 1½ plus up to 24 hours marinating time

Ingredients

• 2 tbsp soy sauce
• 1 tbsp red wine vinegar
• 6 tbsp extra-virgin olive oil
• 8 garlic cloves , peeled, 4 crushed, 4 left whole
• 1 beef fillet , about 1.75kg
• 10 small shallots , peeled
• a small bunch rosemary , stems removed
• 350g mixed mushrooms , such as chanterelle, oyster and chestnut, halved or quartered if large

Per serving

431 kcalories, protein 47.3g, carbohydrate 2.6g, fat 25.8 g, saturated fat 8.8g, fibre 0.7g, salt 0.96 g

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