English Roast Fillet of Beef With Two Sauces

• 1 3-pound fillet of beef (ask your butcher to tie it into a log)
• 2 tablespoons fresh rosemary needles, finely chopped
• 2 tablespoons fresh thyme leaves, finely chopped
• 2 tablespoons good quality olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• Morel gravy (see recipe)
• Horseradish cream with dried cherries (see recipe)

1. Preheat the oven to 475 degrees.
2. Place the fillet in a roasting pan.
3. Combine the herbs, oil, salt and pepper in a small bowl, mix well and rub all over the fillet.
4. Roast for 20 minutes (for medium-rare).
5. Remove the pan from the oven, loosely cover the fillet with aluminum foil and let rest for 10 minutes before carving into thin slices.
6. Serve with accompanying sauces.

fillet of beef, rosemary needles, thyme, olive oil, salt, freshly ground pepper, morel gravy, horseradish cream

Taken from cooking.nytimes.com/recipes/6331 (may not work)