Ingredients
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400-500g piece eye fillet
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1 tablespoon Italian herb rub (or similar)
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1 tablespoon olive oil
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300g fresh baby beetroot, trimmed
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200g coloured baby carrots
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2-3 tablespoons olive oil
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1 tablespoon grated fresh ginger
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1 tablespoon honey
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Sea salt & cracked pepper
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1 bunch silverbeet, stripped from the white stalk
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2 handfuls small Brussels sprouts, halved
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Salt & pepper
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Squeeze of lemon juice
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½ cup pecan halves
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¼ cup maple syrup
Salads aren't just for summer! This toasty warm salad pairs beautifully with a smoky whisky or a good pinot noir. The salad works just as well with crispy pork or roast chicken breast too. Serves 4
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Preheat the oven to 190°.
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Toss the beef with the oil and herb rub. massaging well into the meat. Sear meat in a hot pan to colour all sides, transfer to an ovenproof dish and roast for 8-10 minutes or until cooked to your liking. Rest meat before slicing thinly.
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Meanwhile, toss baby beetroot and carrots with the oil, ginger, honey and seasoning and arrange in a single layer on a lined roasting tray. Roast for 20-25 minutes, or until vegetables are just tender.
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Blanch the silverbeet and Brussels sprouts for 4-5 minutes in boiling water until bright green and tender. Drain, then dress with lemon juice and olive oil. Season well.
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Place pecans in a small frying pan and toast for 2-3 minutes over a medium-low heat until just coloured. Add the maple syrup and allow the nuts to caramelise and go sticky, before transferring to a piece of baking paper. Leave to cool and harden.
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To serve, arrange the winter greens on a warmed serving platter and top with the roasted honey & ginger vegetables. Arrange the sliced beef over the top, and finish with a sprinkle of maple toasted pecans.
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Serves 4
*this can be done with roast chicken breast or crispy pork too.
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