If you've always been intimidated by preparing beef fillet—don't be.

This gorgeous piece of beef is actually surprisingly easy to make, and is the perfect centrepiece to your Easter lunch. The secret to this flavour dish? An irresistible (and easy) marinade made up of ingredients you probably already have on hand. Served with our creamy horseradish sauce, this dish is sure to become a staple main dish next to your roasted potatoes and veggie sides.

What is beef fillet?

Fillet of beef is an extremely tender piece of meat, and is located in the loin. This is also where filet mignon is located, at the very tip of the tenderloin. Because of it being very lean and tender, it's one of the most expensive cuts of meat—but oh, is it worth it for its melt-in-your-mouth taste. Make sure not to overcook it to avoid it turning tough!

What temperature should I cook beef tenderloin to?

Depending on how you like your roast, your ideal temp will vary. Follow temperature ranges below based on how rare you like your red meat! Because the thickness of the meat will vary, we highly recommend using a meat thermometer. Depending on the size of your roast, it may take more or less than 20 minutes, so checking periodically is a good idea. Invest in a good digital probe thermometer with a silicone cord that's at least 4 feet long, attached to a digital display, and with an alarm. Leave the thermometer in (inserted in the thickest part at an angle) while the tenderloin cooks, with the display sitting on the countertop.

60ºC: rare

63ºC: medium-rare

71ºC: medium

77ºC: well done

Yields: 4 servings

Prep Time: 1 hour 20 mins

Total Time: 1 hour 20 mins


For beef
  • 120 mL

    extra-virgin olive oil

  • 2 tbsp.

    balsamic vinegar

  • 2 tbsp.

    whole grain mustard

  • 3

    sprigs fresh thyme

  • 3

    sprigs fresh rosemary

  • 1

    bay leaf

  • 2

    cloves garlic, smashed

  • 2 tbsp.


  • 1

    (900g) beef fillet, rested at room temperature for 1 hour

  • 1 tsp.


  • 1 tsp.

    freshly ground black pepper

  • 1 tsp.

    dried rosemary

  • 1

    clove garlic, crushed

For yoghurt sauce
  • 125 g

    Greek yoghurt

  • 60 g

    sour cream

  • 1 tsp.


  • Juice of 1/2 lemon

  • salt


  1. In a large bowl, mix together oil, vinegar, mustard, thyme, rosemary, bay leaf, smashed garlic, and honey. Add meat to bowl, cover with cling film, and marinate in refrigerator for 1 hour or up to one day.
  2. Preheat oven to 240ºC (220ºC fan). Line a rimmed baking tray with aluminium foil and fit a wire rack inside. Remove tenderloin from marinade and pat dry with paper towels. Season all over with salt, pepper, rosemary, and crushed garlic, then place on rack.
  3. Roast until cooked to your liking, about 20 minutes for rare. Let rest 5 to 10 minutes before slicing.
  4. Meanwhile, make sauce: In a medium bowl, whisk together yoghurt, sour cream, horseradish, and lemon juice, and season with salt.
  5. Slice fillet and serve with sauce on the side.

2023-03-14T13:49:51Z dg43tfdfdgfd