- 0:10 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
Plate up a tasty meal in no time with this quick roast beef served with chilli parmesan cauliflower.
Ingredients
- 2 garlic cloves, crushed
- 1 tablespoon sage leaves, finely chopped
- 1/3 cup (80ml) olive oil
- 2 tablespoons caramelised balsamic vinegar
- 800g beef eye fillet, trimmed, tied at 3cm intervals
- 1 small cauliflower, cut into florets
- 1/2 cup (40g) grated parmesan
- 1 long red chilli, finely chopped
- 150g wild rocket leaves
- Juice of 1 lemon
Method
- Step 1Preheat the oven to 200C.
- Step 2Combine garlic, sage, 1 tablespoon oil and 1 tablespoon caramelised balsamic in a bowl. Add the beef and turn to coat. Place beef at one end of a baking paper-lined baking tray. Spread the cauliflower over the rest of the tray and drizzle with 2 tablespoons oil.
- Step 3Roast for 15 minutes, then remove tray from oven and sprinkle cauliflower with the parmesan, chilli and remaining 1 tablespoon caramelised balsamic. Return the tray to the oven and roast for a further 12-15 minutes until cauliflower is golden and beef is cooked to medium. Rest beef, loosely covered with foil, for 5 minutes.
- Step 4Meanwhile, toss the cauliflower with the rocket. In a separate bowl, whisk lemon juice, beef resting juices and remaining 1 tbs oil. Drizzle over the cauliflower salad.
- Step 5Thinly slice the beef. Divide salad among bowls and top with beef to serve.
- Author: Warren Mendes
- Image credit: Petrina Tinslay
- Publication: Taste.com.au
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