Six months is far too long to wait for a bang-up Christmas dinner. So split the difference and you can do it in the middle of the year as well! Ed’s got a classic recipe that’s setup to be easier than ever. Beef fillet, cranberry sauce, gravy, barbecue sauce, baked veg. you can’t go wrong!
Ingredients
Method
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.
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.
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.
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.
