Quick and Easy

Rosemary roast beef fillet

This rosemary roast beef fillet will look so good on your Christmas table - the red of the perfectly-cooked fillet matches beautifully with the roasted beetroot and onions!
Rosemary roast beef fillet



1.Preheat oven to 185°C. Line a large roasting pan with baking paper.
2.Combine beets, turnips and onion with ¼ cup of oil, balsamic, horseradish and honey and toss well to coat all the vegetables evenly. Arrange in the lined roasting pan and roast for 15 minutes.
3.Meanwhile, rub the eye fillet with 1 Tbsp olive oil and season well with sea salt and cracked pepper. Tie rosemary onto the beef with cooking string.
4.After vegetables have been cooking for about 15 minutes, clear a space in the centre of the pan, add the beef and roast for a further 20-25 minutes or until the beef is cooked to your liking.
5.Remove beef from pan and rest for 10 minutes. Check vegetables are tender. Once rested, slice beef, arrange on a platter with veges and spoon over any pan juices. If you wish, serve with your favourite chutney, wholegrain mustard, hoseradish cream or glossy red-wine jus.

• For rare beef it should still feel spongy when squeezed in the centre. For medium rare the squeeze should feel firm with some give, and for well-done the meat should feel quite firm when squeezed. • Remember to always rest cooked meat before slicing. This allows the juices to flow back to the centre of the meat and settle, thus preventing all the juice from escaping when it’s cut. • *Check label of horseradish sauce if eating gluten free. If eating dairy free, substitute horseradish sauce for mustard, but check the label for gluten and dairy.


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