recipe 3... Roast Beef Fillet - Donna Hay
Food for me has to excite all the senses not just taste!
Something has to smell good, look good, have different textures and of course taste good!
Donna Hay's cookbooks tick all of the above. Donna is first and foremost an amazing food stylist, so presentation is always fabulous! Her recipes are simple, generally uncomplicated and yes they taste good. I have a few of her cookbooks and I must say that hers will have to be the most often used of all I have.
|a cookbook you will see many time!|
My favourites of which are the Modern Classics 1 and 2. Modern Classics 1 is all about savoury dishes and Modern Classics 2 is all about desserts and sweets. You can tell that these books are much loved by me because they're not in pristine condition, they are yellowed, stained, water-marked.
For todays recipe I have chosen a firm favourite of my family's. The good-ol fashioned roast eye fillet!
Here is Donna Hay's Roast Beef Fillet:
2 kg beef fillet
sea salt and coarsely cracked pepper
olive oil for brushing
1 tablespoon olive oil, extra
|loving that it's only 4 ingredients|
Trim the fat and sinew from the meat and tie with string to secure the shape (oops! forgot the string!). Sprinkle some salt and pepper onto a piece of non-stick baking paper, brush the fillet with oil and roll it in the salt and pepper, pressing firmly until the meat is well coated.
|browning the meat!|
Pre-heat the oven to 180 degree celsius. Place a large non-stick frying pan over high heat. Add the oil and brown the beef fillet well on all sides. Transfer to a baking dish line with the non-stick baking paper, place in the oven and cook for 25-35 minutes or until cooked to your liking.
Slice and serve hot or cold!
Okay, I forgot the string! It will be fine, what I am mainly concerned about is the cooking time, you see my dad is coming for dinner and he is of the meat-has-to-be-charcoal school!
While the beef was cooking, I started on the mash!
|this is how big the potatoes should be cut|
Again, Donna's recipe:
1.5kg of potatoes (I used desiree)
85grms of butter
1/2 cup of milk
salt to taste
|you can't have mash without butter|
Peel and cut the potatoes in rough quarters and put in a pot of boiling water. When potatoes are cooked drain and put back in the hot pot. Start mashing add the butter keep mashing and then add the milk. Add extra milk if needed. Salt to taste! Bam! That easy!
|the beef was well done just for my dad!|
My results were very similar to Donna's only that I cooked the beef extra to satisfy my fathers taste so instead of 35 minutes I let it cook for 45 - 50 minutes and I let it rest for 10 minutes before serving it! It was still soft and tender but it had no pink at all (my dad thought it was good but a little under cooked! go figure ), the mash was perfect and the pan juices divine!
I have to admit that this recipe is much easier and quicker than the one I have used in the past and I will be using it going forward! As for the mash, it is a recipe I have used forever so I know it will be amazing... Quick easy and yummy, a crowd pleaser all-round!
Join me next time for something sweet!