Beef eye fillet, wrapped in bacon, with red wine glaze and baby balsamic veges
Nothing beats quality beef for your main course at an elegant dinner party. Bacon and bay leaves both give this extra flavour.
|1 piece||Eye fillet of beef, approximately 1.2kg|
|6 pieces||Streaky bacon|
|1 handful||Bay leaf, fresh|
|600 g||Vegetables, such as baby carrots, beets and turnips|
|¼ cup||Olive oil|
|¼ cup||Balsamic vinegar|
|2 Tbsp||Brown sugar|
|300 g||Green vegetables, such as asparagus, green beans and baby fennel bulbs|
Red wine glaze
- Preheat the oven to 185C.
- Trim the beef fillet of any fat or sinew and wrap with the bacon, tucking the ends under. Place a few bay leaves between the rashers.
- Roast for about 25-30 minutes for rare to medium-rare, or a further 5-10 minutes for medium to well done. Wrap the beef in foil and leave to rest for 10 minutes, then slice.
- For the vegetables, combine trimmed baby carrots, beets and turnips with oil, balsamic and brown sugar and season with salt and pepper.
- Toss together, arrange on a lined baking tray and cook for 20-25 minutes until tender.
- Blanch the asparagus, beans and fennel in boiling salted water for 2-3 minutes until al dente, then drain and toss with the root veges and balsamic juices.
- Serve the beef in thick slices and arrange the vegetables down the side.
- For the glaze, simmer the red wine in a saucepan until reduced by half.
- Add the beef stock and redcurrant jelly with the sprig of rosemary, then simmer for a further 5-8 minutes.
- Remove the rosemary before serving.
Use quality stock for the glaze and don’t season until the end, as it will reduce and become more salty.