- SERVES4 / main
- PREP30 min
- COOK60 min
INGREDIENTS
ROAST BEEF:
1 X 1KG PIECE SCOTCH FILLET, BEEF RUMP OR SIRLOIN
4 CLOVES GARLIC, HALVED LENGTHWAYS
60ML VEGETABLE OIL
2 TABLESPOONS CHOPPED THYME
2 x 150G PACKET THE SAUCE BY MANU, PEPPERCORN SAUCE
ROASTED VEGETABLES:
40ML OLIVE OIL
¼ JAP PUMPKIN, CUT INTO CHUNKS
400G CHAT POTATOES
2 SMALL SWEET POTATOES, CUT INTO LENGTHS
2 BUNCHES YOUNG BEETROOT, SCRUBBED AND CUT IN HALF
2 MEDIUM BROWN ONIONS, PEELED &
CUT INTO THICK SLICES WIDTHWAYS
1 WHOLE GARLIC, CUT IN HALF WIDTHWAYS
½ BUNCH THYME
METHOD
- Remove the beef from the fridge, 30 minutes prior to cooking.
- Preheat an oven to 240˚C.
- Using a small sharp knife, make eight 2cm incisions all over the beef. Push the garlic into the incisions. Tie the beef into a compact oblong shape using kitchen string, at 5cm intervals. Rub the beef with a little of the oil, season generously with pepper and sprinkle over thyme leaves.
- Place a heavy-based roasting pan over a high heat, drizzle in remaining oil and when hot, place the beef in the pan. Cook for 10-12 minutes, turning occasionally, until the beef is a deep golden colour on all sides.
- While the beef is cooking, place prepared vegetables in a large baking dish, drizzle over oil and season with sea salt and pepper. Toss to coat and sprinkle over thyme.
- Place the beef pan and tray of vegetables into the oven and roast for 20 minutes for medium rare or continue to roast the beef until cooked to your liking.
- Remove the beef from the oven and transfer to a large shallow dish, season well with sea salt and cover loosely with foil. Leave to rest for 15 minutes.
- Reduce oven temperature to 180˚C, and continue to roast the vegetables for 20-30 minutes or until crisp and golden on the outside and tender on the inside.
- To serve, prepare The Sauce by Manu, Peppercorn Sauce according to packet directions. Cut the beef, against the grain, into 1cm thick slices and arrange a few slices on each warm serving plate, roasted vegetables on the side and finish with a generous pour of sauce.