Beef Eye Fillet with Rosemary Roasted Vegetables & Béarnaise

Beef Eye Fillet with Rosemary Roasted Vegetables & Béarnaise

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 5, 2020.
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Ingredients

Vegetables

  • 200g kumara, cut into wedges
  • 1 parsnip, cut into wedges
  • 1 carrot, cut into wedges
  • 1 beetroot, cut into wedges
  • 1 clove garlic, minced
  • 1 tsp chopped rosemary

Beef

  • 300g beef eye fillet
  • 1 tsp black salt flakes (optional)

To Serve

  • 60g Béarnaise sauce
  • Pinch of black salt (optional)

Steps

  1. Preheat oven to 220°C. Prep & cook vegetables. Prep kumara, parsnip, carrot, beetroot and garlic. Toss all on a lined oven tray with a drizzle of oil and rosemary. Season and roast in oven for about 25 minutes, until tender and golden.
  2. Prep beef. Pat beef dry and season with black salt flakes.
  3. Cook beef. When vegetables have about 10 minutes cook time remaining, cook beef. Heat a medium fry-pan on medium-high heat with a drizzle of oil. Cook for 3-4 minutes each side for medium-rare, (depending on thickness) or cooked to your liking.
  4. To finish. Rest beef, covered, for 2-3 minutes before slicing thinly against the grain.
  5. Serve vegetables topped with beef, Béarnaise sauce and black salt.

Nutritional Information

Energy 2345 kj
560 kcal
Protein 36.9g
Carbohydrate 37.6g
Fat 27.9g