Puree the ingredients for the marinade into a paste. Add this liquid to a zip lock bag along with one bunch of chopped spring onions. Add the tenderloin and marinate it overnight.

Preheat the oven to 400 F/200 C

Place the fillet in an oven-proof dish along with the marinade and roast uncovered for 35-45 minutes depending on the level of doneness you prefer. (*** if you are using scotch fillet it will need about 50 minutes of cooking time). Midway during cooking baste the meat and turn.

Allow the meat to rest on a plate covered with foil for 10 minutes before slicing. Set the extra marinade aside.

In a sauté pan cook the onions on medium heat until caramelized (8 mins). Add the mushrooms and cook till the liquid evaporates and they are dry.

Add 3 TBS of the cooking liquid (marinade) along with the bisto brown gravy powder and dissolved maizena. Cook until the sauce thickens. Adjust with salt and pepper to taste. Add the cream and cook for another 1 to 2 minutes (this step is optional and can be left out).

Slice the meat and top with some mushroom sauce. Serve alongside some roast potatoes and roasted vegetables.

SERVES 4-6