Name: Beef fillet with garlic cream sauce
Cook time: 80 min
Total time: 80 min
Yield: 8
Ingredients: 1.5 kilogram baby beetroot, trimmed; 1 kilogram baby new potatoes; 8 clove garlic, unpeeled; 1/3 cup (80ml) olive oil; 1.5 kilogram piece centre-cut beef eye fillet; 2 tablespoon fresh rosemary leaves; 1 tablespoon fresh thyme leaves; 500 gram baby spinach; 1 tablespoon olive oil; 2 shallots (50g), chopped finely; 1/2 cup (125ml) dry white wine; 1 tablespoon plain (all-purpose) flour; 300 millilitre pouring cream; 2 teaspoon dijon mustard; 2 tablespoon lemon juice; 2 tablespoon finely chopped fresh flat-leaf parsley

Ingredients

1.5 kilogram baby beetroot, trimmed

1 kilogram baby new potatoes

8 clove garlic, unpeeled

1/3 cup (80ml) olive oil

1.5 kilogram piece centre-cut beef eye fillet

2 tablespoon fresh rosemary leaves

1 tablespoon fresh thyme leaves

500 gram baby spinach

1 tablespoon olive oil

2 shallots (50g), chopped finely

1/2 cup (125ml) dry white wine

1 tablespoon plain (all-purpose) flour

300 millilitre pouring cream

2 teaspoon dijon mustard

2 tablespoon lemon juice

2 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 200°C/400°F. Line two shallow medium baking dishes with baking paper.

2.Scrub beetroot; place in one dish. Place potatoes and garlic in second dish. Drizzle beetroot and potatoes with 1 tablespoon of oil each; toss to coat. Roast 20 minutes.

3.Meanwhile, tie kitchen string around beef at 3cm (1¼-inch) intervals. Heat 1 tablespoon of the remaining oil in a large frying pan over high heat; cook beef, turning, until browned all over. Season; scatter with herbs.

4.After 20 minutes of potato cooking time, remove garlic from dish. Place beef on potatoes; return to oven, cook with vegetables for further 30 minutes or until beef is done as desired. Transfer beef to a tray; cover, stand 10 minutes. Cover vegetables to keep warm.

5.Squeeze garlic from skins; discard skins. Reserve garlic for sauce.

6.Make garlic cream sauce. Heat oil in a medium saucepan over medium- high heat; cook shallots, stirring, until soft. Add wine; bring to the boil. Boil, uncovered, 3 minutes or until reduced by half. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in garlic purée, cream and mustard; stir until mixture boils and thickens. Stir in juice and parsley; season to taste.

7.Heat remaining oil in a wok or large frying pan over high heat; cook spinach 1 minute or until wilted. Season to taste.

8.Serve slices of beef with potatoes, beetroot, spinach and sauce.

You can use scotch fillet instead of eye fillet but allow longer cooking time as the piece is thicker. You can use 1 small brown onion instead of the shallots, if you prefer. This recipe is best made close to serving.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%