Ingredients
1.6kg piece beef fillet, trimmed, trussed
Sea-salt flakes and freshly ground black pepper, to season
¼ cup extra virgin olive oil
4 carrots
4 parsnips
4 medium potatoes
2 red capsicum
8 cloves garlic, crushed
½ bunch thyme leaves
½ cup cranberry sauce
Juice of 2 limes
2 cups ready-to-use gravy
½ cup port
2 Tbsp smokey barbecue sauce
½ tsp mixed spice
2 cups baby spinach leaves
Method
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Preheat oven to 200°C fan-forced (220°C conventional). Season beef and rub with 1 tablespoon of the oil. Sear in a large frying pan on high heat on all sides, until browned. Transfer to a roasting pan and roast for 35-40 minutes.
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Meanwhile, cut vegetables into wedges and toss with garlic, thyme and remaining oil. Arrange in a roasting pan and bake for 40 minutes, until tender and golden. Season.
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Meanwhile, boil cranberry sauce and lime juice in a small saucepan on medium heat and baste onto beef during the last 10 minutes of roasting.
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Combine gravy, port, barbecue sauce and mixed spice in a saucepan and simmer until thickened. Toss vegies with spinach, then arrange on a serving platter. Slice beef and serve with gravy and vegies.