Roast fillet of beef and vegetables
By Julie Goodwin
Beef fillet is a beautiful, premium cut of meat. This dish can be created successfully with a boneless mini lamb roast or lamb rump. It's all cooked in the one baking dish, minimising the washing-up, and is so easy it could be delegated to anyone in the family.
INGREDIENTS
2 medium (340g) red onions, peeled, roots intact
10 (500g) chat potatoes, quartered lengthways
2 medium (240g) carrots, peeled and cut into 4 pieces
1/4 cup (60ml) olive oil
1 tablespoon balsamic vinegar glaze
2 tablespoons thyme leaves, chopped
1kg piece beef eye fillet
1 teaspoon sea salt flakes
1 teaspoon coarsely ground black pepper
balsamic glaze, extra, to serve
METHOD
1. Preheat oven to 200°C (180°C fan-forced). Cut each onion into 6 wedges.
2. In a large baking dish, combine the potatoes, carrots, onions, olive oil and balsamic glaze; toss to coat all the vegetables. Push vegetables to the side of the baking dish; sprinkle with half the thyme leaves.
3. Tie beef at 2cm intervals with kitchen string to keep beef in a neat shape while roasting. Combine the remaining thyme with the salt and pepper on a board. Roll the beef fillet in the thyme mixture to coat.
4. Place the beef fillet on a roasting rack over the vegetables and roast for about 35 minutes or until beef is cooked to your liking. The juices from the beef will combine the vegetables in the pan and give them a delicious golden coating.
5. When the beef is cooked to your liking and the vegetables browned and tender, remove from the oven. Place the beef on a plate and loosely cover with foil for 10 minutes to rest.
6. Serve the beef sliced thickly with the roasted vegetables. Drizzle extra balsamic glaze around the plate to serve.
Not suitable to freeze or microwave.
JULIE'S NOTE: Balsamic glaze is a thick, slightly sweet, syrupy liquid made from concentrated balsamic vinegar. It is available from most supermarkets.
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