Succulent meat, cooked to perfection, is always a winner.
Remove beef from refrigerator and bring to room temperature for 30 minutes before cooking. Pre heat oven 200°C fan-forced.
Combine oil, garlic, mustard and thyme in a bowl. Season. Spread mixture all over the beef. Place beef on a wire rack in a shallow roasting tray.
Place beef in oven, then reduce oven temperature to 160°C fan-forced, cook beef for 50 minutes, for medium rare. Remove beef from oven, cover loosely with foil and rest for 20 minutes.
Increase oven to 220°C fan-forced. Combine cauliflower, carrots, oil and thyme leaves in a bowl. Season. Toss to coat. Tip out onto a large baking paper-lined oven tray and spread out. Roast for 15 minutes or until tender. Drizzle with 1 tablespoon of the balsamic glaze and a little extra oil.
Carve beef and serve with roasted cauliflower & carrots scattered with parsley with extra balsamic glaze to the side.
If you don’t have a wire-rack, thickly slice 2 large onions and lay onto base of pan in place of a rack. This allows airflow ensuring the meat cooks evenly.
For medium rare roast at 160 degrees celsius fan forced for 25-30 mins per 500g.
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