To roast fillet accurately, measure the thickest part of beef vertically. Roast 10 minutes to the inch (2.5 cm) at 425°F (220°C) for rare, 15 minutes to the inch (2.5 cm) for medium-rare and 20 minutes for medium.
- 3 lb (1.5 kg) fillet of beef
- ⅓ cup chopped Italian parsley
- 1 tbsp chopped chives
- ½ tsp chopped fresh mint
- 2 tsp chopped fresh basil
- 1 tsp chopped fresh rosemary
- 2 cloves garlic, minced
- 2 tbsp gin
- ¼ tsp ground allspice
- 3 tbsp butter
- 2 tbsp olive oil
- 2 cups Pinot Noir
- 4 cups beef stock (home-made or low-salt canned)
Trim beef fillet of fat and any sinew.
Mix together herbs, garlic, gin and allspice. Blend 1 tbsp (15 mL) herb mixture into butter. Stir oil into remaining herb mixture and pour over beef. Refrigerate beef for 12 hours or overnight. Reserve butter.
To make sauce: add wine into skillet and reduce until only ¼ cup (50 mL) remains. Add stock and reduce until sauce lightly coats a spoon, about 5-10 minutes.
Preheat oven to 425°F (220°C) and roast fillet to your liking. Remove from oven and let sit for 10 minutes.
Reheat sauce and on low heat whisk in reserved herb butter.
Slice meat into thin slices and serve with sauce.