- 500g beef eye fillet, trimmed of fat
- 100g English spinach leaves washed and spun dry
- 100g semi dried tomatoes, plus 2 tablespoons sundried tomato oil from jar
- 40g Danish feta cheese
- 200g thin prosciutto slices
- 9 baby truss tomatoes
- 40ml olive oil
- 6 stalks of broccolini
- 30g butter
- 500g royal blue potatoes, peeled and chopped
- 4 parsnips, peeled and chopped
- 100ml pure cream
- 50g butter, softened
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- 150ml veal stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fig vino cotto
- 1 tablespoon cornflour in 2 tablespoons water (optional)
Preheat oven to 200°C.
Slice beef fillet lengthways, leaving
2cm of the fillet uncut. Open fillet and place half the spinach, semi
dried tomatoes and feta inside. Lay the remaining spinach over the top
and bring the fillet together to close. Wrap prosciutto slices around
the fillet and close by tying with kitchen string.
beef in a roasting dish and spoon over two tablespoons of oil from the
semi dried tomato jar. Roast for 25-30 minutes for medium rare or until
cooked to your liking.
Remove beef, cover loosely with foil
and allow to rest for 15 minutes before carving. Set aside roasting
dish, reserving pan juices to make the jus.
place tomatoes in a roasting dish, drizzle with olive oil and season
with salt and pepper. Cook for 15 minutes or until starting to soften.
Bring a large saucepan of water to the boil and blanch broccolini until
tender. Remove and refresh in ice water. Before serving, heat butter in
a frying pan and toss broccolini in butter to warm through.
For mash, place potatoes and parsnips in salted water and bring to the
boil. Cook until soft, drain well and mash with cream, butter, salt and
pepper. If lumpy, sieve mash to ensure a smooth consistency.
For jus, heat pan juices over medium heat. Add stock, tomato paste,
Worcestershire sauce and vino cotto, bring to the boil and reduce until
sauce has thickened. Add a little of the cornflour mixture if sauce is
and cook for a few more minutes, stirring constantly.
To serve, carve rested meat into slices and place two slices on a bed
of mash. Add tomatoes and broccolini and finish with jus.
Notes: Preparation: 30 minutes
Cooking: 50 minutes plus resting time