• SERVES
    4 / main
  • PREP
    30 min
  • COOK
    60 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

  1. Remove the beef from the fridge, 30 minutes prior to cooking.
  2. Preheat an oven to 240˚C.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.