Spit-Roasted Fillet of Beef with Herbs and Mushrooms

Name: Spit-Roasted Fillet of Beef with Herbs and Mushrooms
Yield: Serves 6
Cuisine: France
Ingredients: Salt and pepper; 4 or 5 sprigs each tarragon, chervil, and burnet; 2¼-pound (1-kg) piece beef fillet; 3 to 4 tablespoons chopped fresh parsley; 5 or 6 button mushrooms (about 4 ounces or 110 g); 1 small bunch chives; 3 tablespoons (45 ml) vegetable oil, more for brushing; 1 garlic clove, chopped; ¼ cup (60 ml) Champagne or other dry sparkling white wine; 2 green onions, green tops only, finely chopped; 2 tablespoons meat glaze

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cookbook Library

By Anne Willan

Published 2012

About

Ingredients

5 or 6 button mushrooms (about 4 ounces or 110 g)
3 to 4 tablespoons

Europe
France
Sauce
Main course
Gluten-free
Mediterranean
Paris

Method

To Prepare the Marinade

Trim the mushrooms and coarsely chop them. Add the chopped parsley, green onion tops, and garlic and chop all together until quite fine. This is best done by hand. Mix these aromatics in a bowl with the oil, salt, and pepper.

To Prepare and Roast the Beef

Trim any membrane or fat