Ingredients
1 beef eye fillet, about 1.2 kg
6 rashers of bacon
12 bay leaves
600 g baby vegetables, (carrots, beets, etc)
¼ cup rice bran oil
¼ cup SIDS RASPBERRY VINEGAR
SIDS SALT & PEPPER to taste
300 g green beans or asparagus
SIDS GLAZE:-
1 cup SIDS RASPBERRY VINEGAR
1 cup beef stock
1 sprig oregano
Directions
Preheat the oven to 185°C.
Trim the beef of all sinew and some fat then wrap with bacon, tucking the ends under. Place 2 bay leaves between the rashers. Combine the carrots, beets and turnips with oil, ¼ cup SIDS RASPBERRY VINEGAR and SIDS SALT & PEPPER and toss together. For the glaze, simmer the cup of SIDS RASPBERRY VINEGAR in a saucepan until reduced by ½. Add the beef stock and oregano and simmer a further 5-8 minutes. Remove the oregano and pour into a small serving jug. Roast the beef for 5 minutes then remove from the oven and add the carrots, beets and turnips. Put back into oven and cook a further 25 minutes. Remove from oven and cover with foil to rest. Blanch the greens in salted boiling water for 2-3 minutes until al denté then drain. Pour the juices from the beef over the greens & root vegetables. Serve with a drizzle of glaze on top.
