A hearty bloody Mary chutney makes this tender roast beef a must for Christmas.
Ingredients
- 1.5kg piece beef scotch fillet
- 1 tablespoon extra virgin olive oil
- 1/4 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 1 tablespoon cracked black pepper
- 250g green beans, steamed, to serve
- 2 bunches asparagus, steamed, to serve
Bloody Mary Chutney
- 1 tablespoon extra virgin olive oil
- 1 red onion, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, crushed
- 200g grape tomatoes, halved
- 400g can diced tomatoes
- 1/2 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon Tabasco sauce (see notes)
- 2 tablespoons vodka (see notes)
Method
- Step 1Preheat oven to 220C/200C fan-forced.
- Step 2Remove beef from fridge 20 minutes before cooking. Tie beef with kitchen string at 5cm intervals. Rub beef with oil. Heat a large frying pan over high heat. Add beef. Cook, turning, for 6 to 8 minutes or until browned all over. Transfer to a roasting pan.
- Step 3Combine tomato sauce, Worcestershire sauce, Tabasco sauce and pepper in a bowl. Brush over beef. Roast for 40 minutes for rare or until cooked to your liking. Cover loosely with foil. Rest for 15 minutes.
- Step 4Meanwhile, make Bloody Mary Chutney. Heat oil in a saucepan over medium heat. Add onion and celery. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add tomatoes, sugar, Worcestershire sauce, Tabasco sauce and vodka. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 30 minutes or until thick. Season with salt and pepper.
- Step 5Remove and discard string. Slice beef and serve with chutney, beans and asparagus.
- Low carb
- Lower gi
Nutrition
2265 kj
Energy
30.9g
Fat Total
11.5g
Saturated Fat
3.6g
Fibre
43.5g
Protein
109mg
Cholesterol
303mg
Sodium
18.9g
Carbs (total)
All nutrition values are per serve
Notes
If you like your chutney with punch, add a few extra dashes of Tabasco sauce.
For a virgin Mary chutney, omit the vodka.
- Author: Amira Georgy
- Image credit: Craig Wall and Nigel Lough
- Publication: Super Food Ideas
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