Roast Fillet Of Beef

Just to rub salt and lemon. When its done eating with "Uncle Ben's" mustard.Wow! You'll thank me.

I swear by a whole lot of coarse black pepper.

For lamb I use:

MEDITERRANEAN MARINADE

1 pint olive oil
6 oz soy sauce
The juice of 2 lemons
4 cloves garlic, minced
1 teaspoon chopped rosemary
Half teaspoon coriander seeds, ground
Half teaspoon fennel seeds, ground
Half teaspoon onion powder
Salt and pepper to taste

http://www.foodforthoughtonline.net/

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Hah, I like them marinated in black pepper

No marinating, but for beef and lamb, my grandmother used to make holes in some places (maybe 1-1 1 / 2 inch deep) and stick with garlic (such as 1 / 2 clove environmental assessment). In them.

My favorite leg of lamb recipe does not use the marinade. The ingredients are lamb, a whole Polish sausage (kielbasa), cloves garlic, fresh rosemary, olive oil, salt and pepper.

Bone the lamb and insert the Polish sausage where the bone was. With a touch Knife Cut slits right in about one inch apart all over the outside. Sliver the lengthwise and cut garlic rosemary into pieces of equal length. Put a tape a piece of garlic and rosemary in each slit. Rub them with olive oil and salt and pepper to taste. Roast according to the instructions of this size on a "V" shaped rack for even cooking and the grease can flow. Cut crosswise so that there is a piece of sausage in the middle of each slice. Serve with mint jelly.

The flavor of sausage inside and the rosemary and garlic to the outside it really delicious. It also works well with a roast of the same size. I tried it with the leg of venison and it is exceptional!