Nothing beats quality beef for your main course at an elegant dinner party.
Bacon and bay leaves both give this extra flavour.
Use quality stock for the glaze and don’t season until the end, as it will reduce and become more salty.
- 1 beef eye fillet, approximately 1.2kg
- 6 rashers streaky bacon
- Handful fresh bay leaves
- 600g baby vegetables (carrots, beets, turnips)
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 tbsp brown sugar
- Sea salt and cracked pepper
- 300g greens (asparagus, green beans, baby fennel bulbs)
- RED WINE GLAZE
- 1 cup red wine
- 1 cup quality beef stock
- 2 tbsp redcurrant jelly
- 1 sprig rosemary
1 Preheat the oven to 185ºC. Trim the beef fillet of any fat or sinew and wrap with the bacon, tucking the ends under. Place a few bay leaves between the rashers. Roast for about 25-30 minutes for rare to medium-rare, or a further 5-10 minutes for medium to well-done. Wrap the beef in foil and leave to rest for 10 minutes, then slice.
2 For the vegetables, combine trimmed baby carrots, beets and turnips with oil, balsamic, brown sugar and seasoning. Toss together, arrange on a lined baking tray and cook for 20-25 minutes until tender.
3 Blanch the asparagus, beans and fennel in boiling salted water for 2-3 minutes until al dente, then drain and toss with the root veges and balsamic juices. Serve the beef in thick slices and arrange the vegetables down the side.
4 For the glaze: simmer the red wine in a saucepan until reduced by half. Add the beef stock and redcurrant jelly with the sprig of rosemary, then simmer for a further 5-8 minutes. Remove the rosemary before serving.