SEED-CRUSTED ANGUS RESERVE FILLET ROAST WITH WINTER VEGETABLES AND PISTACHIOS

Serves
Prep (Mins)
15
Cook (Mins)
40
Difficulty
Medium
Ingredients.
  • 1.2kg piece Angus Reserve fillet
  • sea salt flakes and freshly-ground black pepper
  • ½ cup extra virgin olive oil
  • 4 parsnips, peeled and chopped
  • 8 carrots, peeled and chopped
  • 2 Tbsp maple syrup
  • 2 sprigs rosemary, very finely chopped
  • ¼ cup pistachios, toasted and chopped
  • ½ cup mixed seeds
  • tarragon leaves and baguette, to serve
Method.
  • Preheat oven to 200°C. Season the beef generously with salt and pepper, then drizzle with half the extra virgin olive oil. Sear in a large pan set over a high heat for 8 minutes, turning several times, until lightly browned. Transfer to a rack set over a roasting pan and bake for 30 minutes.
  • Meanwhile, toss the parsnips, carrots, maple syrup, rosemary and remaining oil, then arrange in a roasting pan and bake for 30 minutes. Scatter with pistachios.
  • Roll the beef in seeds, then carve and serve with the vegetables, tarragon and baguette.
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“Nothing comes close to the quality or consistency of Angus Reserve”
- FAST ED (TV Presenter/ Chef)
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