Roasting a large fillet of beef for just two people, means you’ll have dinner sorted for the next few days – which is always a win and it’s minimal effort to start off with! This roast went down well on Sunday as a hearty Sunday-lunch but even better on Monday night when we had beef wraps, Wednesday we went with deli-styled sandwiches with thinly sliced roast beef or mixed into a easy 30 minute pasta, yes please. The rest was snacked on every time I took a de-route through the kitchen.
There are many different spices and herbs that you can use to make a delicious beef roast so feel free to get creative. You can also pair it with whatever starch you fancy, I was in the mood for a creamy polenta but you can happily go with some fluffy rice, velvety soft mashed potatoes, pap/mielie meel, steamed, freshly baked bread, samp etc.
The Magic Rub
It starts with a spice mix that smells like ambition: paprika, rosemary, crushed garlic, chili flakes, and beef stock granules. No marinating for hours. No fuss. Just rub it straight on and roast till juicy and blushing in the center. (Yes, you’re blushing too.)
Cheesy Polenta Dreams
Meanwhile, the polenta bubbles away—soft, creamy, and absolutely smothered in cheese like it’s trying to heal your emotional wounds. Parmesan, cheddar, gouda—whatever’s hiding in your fridge, throw it in. No judgment here.
This is not a traditional roast. It’s a little spicy, a little rustic, and very much a rebellion against dry Sunday roasts from childhood. It’s comfort food with a highlighter under “flavour.”
So no, it’s not what your mom used to make—and that’s exactly the point.
Ingredients
Roast Beef Fillet
- 1.2 kg beef fillet
- 10 garlic cloves
- 3 tbsp beef stock granules
- ⅓ cup olive oil
- 1 tbsp smoked paprika
- 1 tbsp rosemary finely diced
- 2 tsp fresh chili optional
Cheesy Polenta
- 1.5 cups polenta
- 1.5 cups water
- 4 cups milk
- ¼ cup butter
- pinch of salt
Instructions
- First preheat your oven to 220℃ / 428℉
- Add the olive oil, all the spices and crushed garlic to an ovenproof baking dish. Mix and add the fillet. Coat the fillet with the rub (generously - almost creating a crust on the fillet)
- Roast for 25 minutes (if you prefer medium-rare) but if it's a longer/thinner fillet then only roast for 20mins. Halfway through the cooking process you'll baste the fillet, with the liquid that was released during the cooking process.
- Once cooked, place the fillet in a serving dish of your choice and cover with foil - allow to rest for at least 15mins, then carve against the grain.
- If you'd like for the gravy to be a bit thicker: add the gravy to a small saucepan and bring to a simmer. Mix 1 tbsp cornstarch with 1 tbsp water and add the mixture to the sauce. Reduce the heat and cook until the sauce starts to thicken. Salt to taste and there's your beef gravy!