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Roast Eye Fillet with Carrots and Mustard Sauce

This recipe requires using the Full Steam function at the beginning of cooking the lamb. Take care when opening the oven door whilst steaming is taking place.

recipe-time

Time

45 minutes

Quarter Steam + Heat

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Difficulty

Hard

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Servings

Serves 4

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Chef’s Tip

Whilst the meat is resting, steam some green vegetables to accompany the roast.

Ingredients

2 bunches of Dutch carrots

2 cloves of garlic

2 tablespoons of olive oil

600g grass-fed, whole eye fillet

5 tablespoons of seeded mustard

1 tablespoon of butter

1 shallot, finely chopped

300ml of thickened cream

salt and pepper to taste

Temperature Chart

45 – 50 – rare

50 – 55 – medium-rare

55 – 60 – medium

60 – 65 – medium-well

65 – 70 – well done

Steps

1.

Preheat the oven to 200°C on the Quarter Steam + Heat function.

2.

Place carrots on the bottom of a deep dish and sprinkle with salt and pepper. Scatter the garlic cloves (unpeeled) on top of the carrots and drizzle with 1 tablespoon of olive oil. Place into the oven to cook while sealing the beef.

3.

Add the remaining tablespoon of olive oil to a large non-stick pan on high heat and seal the beef on all sides.

4.

Sprinkle the beef with salt and pepper then lightly spread half of the mustard on the beef. Insert the temperature probe into the beef, set to the desired temperature (see temperature chart) and place in the oven.

5.

Add the butter and shallot to the pan used to seal the beef and cook over a medium heat for 2 minutes or until the shallots soften.

6.

Add the remaining mustard and stir until incorporated.

7.

Gradually stir in the cream and bring to a simmer for 3-4 minutes. Add salt and pepper to taste.

8.

Allow the beef to rest for approximately 10 minutes before serving.

9.

Slice the beef into 1.5cm slices and serve with the carrots and the mustard sauce

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      Oakville, ON, L6L 6J7,Canada
      905.829.3980
      info@ela.ca
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    • 101-1014 Homer Street
      Vancouver, BC, v6B 2W9,Canada
      604.235.3980
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