1. Preheat oven to 180. 2. Season whole eye fillet well with salt & pepper. 3. Peel and wedge potatoes, boil in for 15 minutes. 4. Prepare gravy by frying onion, garlic, carrot, tomato, peppercorns, thyme and 90% of rosemary in regular oil or small amount of butter until lightly cooked through. 5. Add red wine,stock and tomato paste to vege mix (if not using paste) and bring to boil. 6. In a lined baking dish, lay seasoned beef and pour over the vege broth. Cover with foil and roast for 10 minutes, turn beef and roast for a further 7 mins (med rare) - you may want to halve and cook the thicker half for another 5-10 mins as it will be rarer. 7. After beef is half cooked, seal on a hot pan/ flat grill until outside has darkened and crisped - lay to rest. 8. Pour remaining broth from baking dish through (2) thin strainer into a saucepan and reduce - reducing with butter will give best result or use small amount cornflour mixed in 10ml water for quick option. 9. When the potatoes are ready, drain and mash with 30 grams butter and a dash of milk. Cook 1 clove crushed garlic & butter in saucepan before adding potatoes for that garlic kick. Stir through remaining rosemary leaves or present as garnish. 10. Slice beef thick (3") and lay on mash bed with the reduced gravy poured over the top. Add steamed or roasted veges for that extra touch. ---------------------------------------------------------------------------
Nutrition
Ingredients
