NZ Woman's Weekly

Beef eye fillet, wrapped in bacon, with red wine glaze and baby balsamic veges

  • Meal Type

  • Servings


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)
  • 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.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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