Recipes
Preheat oven to 200°C. Tie the beef at regular intervals with unwaxed white kitchen string to secure.
Key Information
Serves
Cook Time
Prep Time
Difficulty
2 People
20 Minutes
10 Minutes
Moderate
Ingredients
1.25kg of quality mark beef eye fillet (sirloin or rump)
Small bunch of fresh rosemary
1/4 cup of light olive oil
2 cloves of garlic (crushed)
2 tsp of light extra virgin olive oil
Salt & pepper
Method
Preheat oven to 200°C. Tie the beef at regular intervals with unwaxed white kitchen string to secure. Reserve 3 whole sprigs of rosemary. Coarsely chop 1 tablespoon of the remaining rosemary. Combine the chopped rosemary, oil and garlic in a small bowl. Rub the rosemary mixture over the beef. Thread the reserved rosemary sprigs under the string on the beef. Season with salt and pepper.
Heat the extra oil in a roasting pan over high heat. Add the beef and cook, turning occasionally, for 6 minutes or until brown all over. Roast in the oven, basting regularly with pan juices, for 15-20 minutes for medium-rare or until cooked to your liking.
Remove beef from baking pan and transfer to a plate. Cover with foil and set aside for 10-15 minutes to rest. Remove string and rosemary sprigs from the beef. Carve the beef across the grain into thick slices. Place on a serving platter and serve immediately with horseradish or your preferred gravy or sauce, and fresh seasonal vegetables.
Combine beef, garlic, bay leaves and brandy in a large bowl. Mix well. Cover; refrigerate for 3 hours or overnight.
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