Roast Eye Fillet & Vegetables

Ingredients

• 2 medium (340g) red onions, peeled, roots intact
• 10 (500g) chat potatoes, quartered lengthways
• 2 medium (240g) carrots, peeled and cut into 4 pieces
• 1/4 cup (60ml) olive oil
• 1 tablespoon balsamic vinegar glaze
• 2 tablespoons thyme leaves, chopped
• 1kg piece beef eye fillet
• 1 teaspoon sea salt flakes
• 1 teaspoon coarsely ground black pepper
• balsamic glaze, extra, to serve

Method

1. Preheat oven to 200°C (180°C fan-forced). Cut each onion into 6 wedges.

2. In a large baking dish, combine the potatoes, carrots, onions, olive oil and balsamic glaze; toss to coat all the vegetables. 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 beef in a neat shape while roasting. Combine the remaining thyme with the salt and pepper on a board. Roll the beef fillet in the thyme mixture to coat.

4. Place the beef fillet on a roasting rack over the vegetables and roast for about 35 minutes or until beef is cooked to your liking. The juices from the beef will combine the vegetables in the pan and give them a delicious golden coating.

5. When the beef is cooked to your liking and the vegetables browned and tender, remove from the oven. Place the beef on a plate and loosely cover with foil for 10 minutes to rest.

6. Serve the beef sliced thickly with the roasted vegetables. Drizzle extra balsamic glaze around the plate to serve.

Tip

• Balsamic glaze is a thick, slightly sweet, syrupy liquid made from concentrated balsamic vinegar. It is available from most supermarkets.