Beef eye fillet, wrapped in bacon, with red wine glaze and baby balsamic veges
( SERVES 6 )
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.