900g LEAN FILLET OF BEEF
BABY CARROTS
2 TABLESPOONS VEGETABLE OIL
1 ONION PEELED AND CHOPPED
150g MUSHROOMS THINLY SLICED
2 TEASPOONS TARRAGON CHOPPED
1 TEASPOON SOY SAUCE
SALT & BLACK PEPPER TO YOUR TASTE
PARSLEY FOR GARNISH

Preheat oven to Gas mark 8, or 230˚C / 450˚F.
Heat the oil in a fry pan and add the onion and fry gently for 4 approximately minutes.
Add the mushrooms, Tarragon and Soy sauce.
Cook for another 3mins then season and remove from the heat.

Cut halfway through the fillets and spoon in the mixture.
Close gently and tie with string at intervals so it does not escape.

Season over with black pepper.
Heat the remaining oil in the pan to a high heat then add the beef and brown on both sides. Transfer them to a roasting dish and bake for about 15mins.
Switch off the oven, cover the meat with foil and allow to stand for 10mins.

Remove the string and carve into slices.
Garnish with the carrots and parsley & serve.