Name: Roast fillet of beef and vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
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, plus extra to serve; 2 tablespoon thyme leaves, chopped; 1 kilogram piece beef eye fillet; 1 teaspoon sea salt flakes; 1 teaspoon coarsely ground black pepper

Roast fillet of beef and vegetables

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, plus extra to serve

2 tablespoon thyme leaves, chopped

1 kilogram piece beef eye fillet

1 teaspoon sea salt flakes

1 teaspoon coarsely ground black pepper

Method

1.Preheat oven to 200°C (180°C fan-forced). Cut each onion into 6 wedges.

2.In a large baking dish, combine potatoes, carrots, onions, olive oil and balsamic glaze. Toss to coat. 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 in a neat shape while roasting. Combine remaining thyme with salt and pepper on a board. Roll the beef fillet over to coat.

4.Place the beef on a roasting rack over vegetables and roast, about 35 minutes, or until beef is cooked to your liking.

5.When beef is cooked to your liking and vegetables browned and tender, remove from the oven. Beef may be ready before vegetables. Place beef on a plate and loosely cover with foil for 10 minutes to rest.

6.Serve beef sliced thickly with roasted vegetables. Drizzle extra balsamic glaze around the plate to serve, if you like.

Balsamic glaze is a thick, slightly sweet, syrupy liquid made from concentrated balsamic vinegar. It is available from most supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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