2 kg piece beef eye fillet
¼ cup olive oil
2 tbsp chopped fresh thyme leaves
3 tsp ground fennel
3 cloves garlic, crushed
Salt and pepper, to taste
Roasted baby vegetables, to serve
Celery micro greens, to garnish
Fig & fennel sauce
1 cup red wine
1 cup beef stock
100 g fig and fennel paste
2 tsp cornflour
1 tbsp water
- Tie beef at 4cm intervals with kitchen string. Combine oil, thyme, fennel and garlic in a small bowl. Season with salt and pepper. Rub evenly over beef.
- Heat a large, flameproof roasting pan over a high heat. Add beef. Cook, turning occasionally, for about 5 minutes, or until browned all over. Season.
- Cook in a hot oven (200C) for about 30 minutes for rare, or until cooked to your liking. Rest beef in pan, loosely covered with foil, for 10 minutes. Remove from pan. Reserve pan juices. Rest beef for another 10 minutes.
- To make the sauce, remove excess oil from pan. Place pan over a high heat. Add wine. Bring to boil, scraping in pieces clinging to base of pan. Simmer for about 3 to 5 minutes, or until reduced by half. Add stock and paste, stirring until paste is dissolved. Add blended cornflour and water. Stir until boiling and slightly thickened. Strain.
- Serve beef with sauce and roasted vegetables. Garnish with micro greens.