https://westgold.com/
Recipe
Difficulty
Easy
Prep time
25 minutes
Cook time
15-20 minutes
Serves
3-4
Ingredients
300-400g beef fillet
1 Tbsp olive oil
50-75g Westgold Garlic & Parsley Infused Butter
Seasonal vegetables like:
Button mushrooms
Baby carrots & parsnips
Courgettes & capsicums
Pumpkin, potato, kumara
Fresh herbs
Salt and pepper
Method
Preheat the oven to 200 oC.
Prepare the vegetables and cut into even sized pieces and place in a roasting dish.
Melt the garlic & parsley butter and pour ¾ of the butter over the vegetables and mix around until thoroughly coated in butter. Season.
Cook for 20-25 minutes until golden and cooked through.
Heat a heavy based frypan over a high heat. Trim all sinew and fat off the fillet and season. Add the oil to the pan and brown the fillet on all sides.
Take off the heat and baste in the remaining butter. Roast in the oven for 15-20 minutes until cooked to your liking.
Remove from the oven, take out of the frypan and rest for 10 minutes.
Spoon the cooked vegetables onto a serving platter. Slice the beef in thick slices and arrange beside the vegetables. Pour over the beef juices and serve.
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