120 ml olive oil
80ml balsamic vinegar
1 large bunch of thyme, stalk removed
3 cloves of garlic
Sea salt
Black pepper
1.5 kg piece of fillet beef, trimmed
1 large bunch of lat leaf parsley, finely chopped
5 tbsp finely chopped mixed herbs, such as tarragon, thyme and oregano
Good quality mayonnaise with a tablespoon of Dijon mustard
Roasted baby potatoes, partly boiled and then roasted in olive oil.
Combine olive oil, vinegar, thyme and garlic in a bowl and season with sea salt and black pepper. Place beef in a plastic or stainless steel container, pour over marinade, turn to coat and refrigerate at least 4 hours, even better over night, turning occasionally. Remove beef from refrigerator one hour before cooking, so it comes to room temperature.
Preheat oven to 240°C/475°F/Gas 9. Drain beef from marinade, place on a pre-heated, lightly oiled oven tray and roast for 20 mins, turn and cook for another 15 mins or until cooked to your liking. Remove from oven and cool.
Place a large piece of cling film on a work surface and scatter remaining herbs over beef. Season to taste, then wrap tightly in cling film and refrigerate for 2 hours. Unwrap, slice thickly and serve at room temperature with mayonnaise and crunchy roasted potatoes.
Simple dish that takes minutes to prepare.
For 6 people
Marinating and cooling time, around 7 hours
From L"Assiette de Paris