Name: Marinated beef fillet with truss tomatoes
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: Marinade; 1/2 cup red wine; 2 tablespoon extra virgin olive oil; 1 tablespoon roughly chopped thyme leaves; 1 tablespoon chopped rosemary leaves; 1 tablespoon wholegrain mustard; 2 clove garlic, crushed; 1 kilogram eye beef fillet; 500 gram truss cherry tomatoes

Ingredients

Marinade

1/2 cup red wine

2 tablespoon extra virgin olive oil

1 tablespoon roughly chopped thyme leaves

1 tablespoon chopped rosemary leaves

1 tablespoon wholegrain mustard

2 clove garlic, crushed

1 kilogram eye beef fillet

500 gram truss cherry tomatoes

Method

1.Place the beef fillet into a non-metal dish.

2.To make marinade, combine all ingredients in a jug. Season to taste.

3.Pour marinade over beef, turning to coat. Cover and chill for at least 4 hours, or overnight, turning occasionally. Remove from the fridge 30 minutes before cooking.

4.Preheat the flat and grill plate of a covered barbecue on high. Remove meat from marinade. Barbecue 5 minutes on grill, turning to brown and seal all sides. Transfer to a large heavy-based roasting pan.

5.Turn off the heat on the flat plate and scrape clean. Place the roasting pan on the flat plate. Reduce grill heat to medium, close lid and cook beef 45 minutes for medium rare. Remove to a board, cover loosely with foil and rest 15 minutes before slicing.

6.While the meat is resting, place the tomatoes in the roasting pan and cook in the covered barbecue 15-20 minutes, until starting to collapse. Serve beef sliced with tomatoes and other accompaniments of choice.

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Ingredients

Method

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