Serving size: 2
Ingredients
500g eye fillet from Hudson Meats
1 tbsp olive oil
4 cloves garlic minced
4 sprigs thyme
60ml beef or chicken stock
1 tbsp balsamic vinegar from Hudson Meats
1/2 tbsp dijon mustard from Hudson Meats
1/2 tsp sea salt
1 tsp black pepper
Red wine jus from Hudson Meats
Salad
100g baby rocket
100g cherry tomatoes thinly sliced
1/2 bunch radish thinly sliced
2 tbsp balsamic vinegar
1 tbsp olive oil
Juice from 1/4 lemon
Salt and pepper to taste
Method
- Preheat oven to 200°C.
- Pat the fillet dry with paper towel. Marinate with salt, pepper, 1 clove minced garlic and olive oil. Set aside for 30 minutes Preheat skillet to searing hot over the stove.
- Brown the beef well on all sides on pan (2 minutes on each side)
- Place whole eye fillet in a small roasting pan.
- In a bowl mix minced garlic, thyme, balsamic vinegar, mustard and stock. Pour over eye fillet
- Roast, uncovered, in the oven for 20 minutes for medium rare, longer for well done.
- Remove fillet from pan and transfer to a board to rest for 15 minutes.
- Heat half jar of red wine jus on stove and bring to simmer on medium heat.
- Remove string from beef and carve beef.
- Mix ingredients for salad and serve with carved beef and jus.
Recipe by Sarah Ahmed : @nourish.glow.repeat