Dinner ideas

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.
Roast fillet of beef and vegetables

Roast fillet of beef and vegetables




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.


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