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Roast Eye Fillet of Beef with Balsamic Jus & Baby Vegetables
Ingredients
For the eye fillet
750g eye fillet of beef in one piece, trimmed of all fat and sinew
3 tablespoons olive oil
1 tablespoon freshly ground black pepper
500mls beef stock (I prefer the one in a plastic pouch from the meat section of the supermarket)
250mls red wine
50mls balsamic vinegar
salt
For the vegetables
500g baby carrots, washed
1 cup garlic cloves, peeled
1/2 cup fresh New Zealand walnut halves
12 spring onions, most of the green tops removed
10 vine-ripened tomatoes
extra virgin olive oil for sprinkling
flaky sea salt and freshly ground black pepper
100g snow peas
Method
For the eye fillet
Preheat oven to 200ºC. Rub the beef all over with oil then roll in pepper. Brown beef in a frying pan over high heat then remove to a roasting pan and bake 15 minutes for medium doneness. Rest 10 minutes in a warm place.Meantime, add stock and wine to the frying pan and boil until reduced by a third so that it is slightly syrupy. Add balsamic then taste and season with salt.
For the vegetables
Preheat the oven to 200ºC. Put carrots, garlic, walnuts, spring onions and the tomatoes in a roasting dish. Sprinkle well with the oil, salt and pepper and toss thoroughly but carefully.Roast 30 minutes or until the carrots and garlic are tender and everything is well browned. Add the snow peas and toss carefully without breaking the tomatoes. Cook a further few minutes to heat snow peas. To serve, slice the beef and place on a platter surrounded by the vegetables, with a little of the sauce spooned over everything and the remainder in a bowl or jug on the side. Serves 6.
Source: Ray McVinnie Cuisine |
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