This lean and tender cut is delicious as a roast or sliced into thick fillet steaks
Preparation: 30 minutes
Cooking: 90 minutes
- 1kg beef fillet
- 3 cloves garlic, crushed
- 1 tbsp thyme leaves
- 2 tbsp horseradish cream
- 8 small pickling onions, peeled
- 3 Japanese eggplants, thinly sliced lengthways (or 1 small normal eggplant, thinly sliced lengthways)
- 1/2 small butternut pumpkin, thinly sliced into wedges
- 400g mixed Asian mushrooms, thickly sliced
- 1 tsp sesame seeds, toasted
- 3 tbsp tahini
- 2 tsp honey
- 1 tbsp lemon juice
- Steamed green beans, to serve
- Try a sirloin or scotch fillet roast instead of the fillet.
- Use any leftovers to make a classic roast beef sandwich for your summer picnics.
Preheat barbecue to 200ºC with the hood closed. Keep an eye on the heat by using the temperature gauge on the hood. Tie the beef with short pieces of string at 5cm intervals (you can also get your butcher to do this). Brush the beef lightly with oil and sear all over on medium-high heat until evenly browned. Season and brush the combined garlic, thyme and horseradish cream over beef.
Place the beef in a roasting dish, toss the onions around the meat, coating lightly in a little oil.
Roast for 45-60 minutes for rare, 60-75 minutes for medium, or 75-90 minutes for well done. For ease and accuracy use a meat thermometer.
Remove beef, cover it loosely with foil, and rest it in a warm place before carving across the grain
Meanwhile, heat the barbecue again to high heat with the hood closed. Once ready, cook the eggplant, pumpkin and mushrooms for 2 to 3 minutes each side or until charred and tender.
Whisk the tahini, honey and lemon juice in small bowl to combine. Season with salt and pepper.
Serve the beef with the onions, char-grilled vegetables sprinkled with sesame seeds, tahini dressing and green beans.
For additional recipes or for more inspiration visit BeefandLamb.com.au.