This beef dish is very different to a lot we all generally cook here in New Zealand , I think perhaps better served in Autumn or Winter, give it a try and tell me what you think. Served here with mushroom risotto .
Ingredients
- 1 piece beef scotch fillet, about 900g-1kg
- 2 cloves garlic, minced finely
- 1/2 tsp cinnamon
- 2 tbsp olive oil
- ground black pepper
- 2-3 sprigs fresh mint
- 2 tbsp olive oil
- 2 medium beetroot, peeled and cut into matchsticks
- 2 tsp brown sugar
- pinch of cinnamon
- 1 1/2 cups beef stock
- 1 cup red wine
- 1/4 cup red wine vinegar
- salt and pepper
- 3 tbsp chopped mint
Method
- Place meat in a non-corrosive container. Mix garlic, cinnamon, oil and pepper. Pour this over meat and add sprigs of mint. Cover and chill for at least 1 hour but up to 2 days.
- Make sauce; heat olive oil and fry beetroot with sugar and cinnamon for a couple of minutes, until sizzling. Add stock, wine and vinegar and simmer for 15 minutes. Season to taste.
- Preheat oven to 200ºC. Remove meat from the marinade and brown in a heavy pan. Transfer to a roasting dish and roast f0r 30 minutes, or until done to your liking. Rest meat for 5-8 minutes before carving.
- While meat rests, heat up the sauce and add mint. If desired, garnish with fried parsnip shavings and accompany with a bowl of mashed parsnip or potatoes.
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