With this easy recipe from Kevin Dundon, a hearty family dinner is only moments away.
Ingredients
- 1 lb fillet of beef (well hung)
- carrots
- turnips
- parsnips
- chopped thyme
- olive oil
Method
- Heat an ovenproof griddle pan until very hot.
- Season the beef fillet. Add the olive oil to the pan and then add the beef and brown well for 10 minutes on all sides until you have achieved a nice, thick crust.
- Remove from the heat and leave to stand in a warm place until the beef has relaxed. This will take at least 10 minutes, but you could leave the beef to stand for up to 2 hours, provided it is not in too hot a place.
Roasted Root Vegetables:
- Preheat the oven to 180 degrees.
- Peel your preferred vegetables and cut into large chunks.
- Put them into the roasting tray and drizzle with sunflower oil.
- Roast in the oven for up to 45 minutes or until the vegetables are well cooked.
- About 10 minutes prior to their completion remove from the oven and drizzle with the honey and return to the oven
- When the vegetables are cooked sprinkle with the chopped fresh herbs.
Traditional Gravy:
- Remove the meat from the pan and drain off any excess fats.
- Place the pan back on direct heat or the stove top and allow to sizzle a little.
- Sprinkle in the flour and using a whisk rub in the flour to assist you in removing all the sediment from the bottom of the pan.
- Gently whisk in the tomato puree, red wine and homemade stock.
- Allow the liquid to come to the boil.
- Sieve the sauce into a large saucepan and continue to boil and reduce rapidly for 10 minutes. After the ten minutes, add in some freshly chopped thyme.
- Correct the seasoning and set aside until you are ready to use it.
