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Quick Roast Beef

The sight and smell of this roast beef is bound to stimulate your taste buds in anticipation of a succulent meal. I like to serve the roast beef with chopped up carrots and quartered potatoes that have been sitting in chicken/beef stock for a number of hours. Left overs are great the next day. Use on a sandwich or po-boy with all the special sandwich dressings. This roast beef made in less than an 45 minutes will not disappoint!
Prep Time 10 minutes
Cook Time 40 minutes


  • 1 beef fillet (2.6 lbs or 1.2kg), trimmed
  • 2-3 teaspoons extra-virgin olive oil
  • 1-2 teaspoons peppercorn , ground
  • a few thyme springs , fresh

Serve with:

  • French Bread
  • Baked Potato
  • Carrots


  • Preheat oven to 480 degrees F fan-forced or hottest setting on conventional oven and place a large baking tray in oven to heat. Prepare roast; Rub beef with 2 teaspoons olive oil, fresh thyme and season to taste. Place on tray and roast, turning once, until cooked to your liking (20-25 minutes for medium-rare), then set aside to rest (10 minutes). If preparing fresh vegetable, prepare while roast is in the oven.
  • Serve roast beef with baked potatoes, glazed carrots and french bread.