This Week’s Fresh Recipe: Try Moroccan Spiced Beef with Roasted Vegetables
- 1kg Jindurra Station beef eye fillet, trimmed
- ¼ cup Remano olive oil
- 1 tsp Stonemill ground cumin
- 1 tsp Stonemill mild paprika
- 1 tsp cracked pepper
- 1 tsp ground coriander
- 350g mini capsicums, halved lengthways and seeds discarded
- 3 small red onions, cut into thin wedges
- 250g sweet cherry vine (or truss) tomatoes, vine removed
- ½ cup fresh coriander sprigs
- Colway aioli, to serve (optional)
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- Preheat oven to 200ºC (or 180ºC fan forced). Line a large baking tray with baking paper. Tuck thin end of beef fillet under and along centre of fillet. Tie beef with string at 4cm intervals.
- Combine half the oil, cumin, ground coriander, paprika and pepper in a small bowl. Rub spice mixture all over beef.
- Heat a large, non-stick frying pan over medium-high heat. Cook beef, turning, for 5-7 minutes or until browned all over. Transfer to prepared tray. Season. Bake for 25 minutes for medium or until cooked to your liking. Stand, covered loosely with foil, for 5 minutes before slicing.
- Meanwhile, place capsicums and onion in a baking dish. Drizzle with remaining oil. Bake for 15 minutes. Add tomatoes to dish. Bake for 10-15 minutes or until vegetables are tender. Season.
- Serve beef and vegetables scatterd with fresh coriander and aioli (if using).
Note: Always adding luxury to the dinner table, beef eye fillet is a tender, quality cut of meat – perfect for a casual family barbecue through to a formal gathering of friends. When working with beef eye fillet, ensure you remove any excess sinew.