Eye Fillet with Roasted Truss Tomatoes
INGREDIENTS:
-
1 HFM Beef Eye fillet
-
2 punnets truss tomatoes
-
Tbsp balsamic vinegar
-
4 sprigs of thyme
-
1 Tbsp brown sugar
-
1 punnet baby spinach
METHOD:
-
Pre-heat your oven to 180º
-
Prepare the eye fillet by removing the thin membrane on top of the meat.
-
In a hot frying pan sear the meat for approx. 2 mins on each side until golden brown.
-
Place the eye fillet on a baking tray lined with baking paper, and cook for approx. 20 mins ( for a small eye fillet - for a larger one for approx. 40 mins).
-
Meanwhile, place the tomatoes on a baking tray with baking paper, drizzle with olive oil and caramelised balsamic vinegar, season with S & P and place in the oven for 15 mins until soft and brown. Remove from oven and set aside.
-
Once the beef is cooked let rest for at least 15 mins.
-
Meanwhile, sauté your spinach in a hot frying pan until vibrant green.
-
Alongside your spinach, serve the beef in thin slices and top with caramelised roasted tomatoes.
