https://westgold.com/
Recipe
Difficulty
Medium
Prep time
25 minutes
Cook time
15-20 minutes
Serves
3-4
Ingredients:
10–14 ounces beef fillet
1 tablespoon olive oil
4–5 tablespoons Westgold Garlic & Parsley Infused Butter
Seasonal vegetables such as:
Button mushrooms
Baby carrots and parsnips
Zucchini and bell peppers
Pumpkin, potato, sweet potato
Fresh herbs
Salt and pepper
Method:
Preheat the oven to 400°F. Prepare the vegetables, cut into even-sized pieces, and place in a roasting dish.
Melt the Garlic & Parsley Infused Butter and pour three-quarters of it over the vegetables, mixing until thoroughly coated.
Season well. Roast for 20 to 25 minutes until golden and cooked through.
Heat a heavy-based frying pan over high heat. Trim all sinew and fat from the fillet and season. Add the oil to the pan and brown the fillet on all sides.
Remove from the heat and baste with the remaining butter. Roast in the oven for 15 to 20 minutes until cooked to your liking.
Remove from the oven, transfer from the pan, and rest for 10 minutes. Spoon the cooked vegetables onto a serving platter.
Slice the beef into thick slices and arrange beside the vegetables. Pour over the beef juices and serve.
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