2nd Fillet Roast

This recipe is for a super tender, easy-to-serve roast which also takes care of your warm vegetable side dish – beefy, tender root vegetables.


5 lb 2nd fillet roast “dressed” with butcher twine
1 tbsp Canola oil
1 tsp Dry oregano
2 tsp Freshly chopped rosemary
2 tsp Freshly chopped garlic
2 Onions quartered
4 Carrots peeled and roughly chopped
3 Parsnips peeled and roughly chopped
1lb Button mushrooms washed and halved
2 Bottles of your favorite beer
1 L Chicken stock
1 L Beef stock
Salt and pepper to taste


Remove roast from package and pat dry with disposable cloth or paper towels.  Season all sides of roast with salt, pepper, rosemary, garlic and dry oregano.  Massage with canola oil and place into deep cooking dish.  Place into preheated oven at 450 degrees for 20 minutes.  This gives the roast a great sear to seal in the juices while it’s braising.  
Remove from oven and add beer, 2 types of stock and pre cut vegetables.   
Cover well with tight fitting lid or foil and place back into oven that has been reduced to 350 for 3 hours.  
Using 2 tongs, carefully remove cooked roast from the braising liquid and let cool to room temperature before covering with plastic wrap and refrigerating overnight.  
Strain the vegetables from the liquid and place onto a reheatable serving dish.
Bring the braising liquid to a boil in saucepot and add your cornstarch slurry.  Immediately when it returns to a boil, remove from heat.  Allow gravy to cool before covering and refrigerating.  
The following day, remove cold roast from fridge and using a paring knife or kitchen scissors, cut the twine from the bottom of the roast.  Using your sharpest knife, slice the roast into 1 cm thick slices and arrange on your reheatable serving tray.  Garnish the roast platter with your cooked vegetables.
Add half the gravy to the roast and vegetable platter and cover before reheating for 20-30 minutes. Reheat gravy in a saucepot and serve in gravy bowl aside. 
Prepare yourself for the excessive compliments.  

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