Friday, 11 January 2008

Special Beef with Balsamic Glaze

By the time I made this I was full of gorgeous French champagne and delight of seeing a long lost girlfriend, plus setting the tea towel alight and all the mayhem that goes with that, this beef is all a haze. I’m surprised I remembered to take a photo! Thankfully it’s a half decent one.

What I do recall was the delicious flavour and texture as well as many comments around the table of how good it was. My first beef ever. Not bad really!

1kg beef eye fillet, trimmed
1/3 cup olive oil
1 cup flat-leaf parsley leaves, roughly chopped
1/4 cup oregano leaves, roughly chopped
2 tablespoons thyme leaves, roughly chopped
2 tablespoons brandy or beef stock
1/4 cup balsamic vinegar
1/4 cup caster sugar

Preheat oven to 180°C. Season the beef fillet and add to a pan with 2 tablespoons for hot oil and seal each side.

Mix the parsley, oregano and thyme and press into the top of the fillet. Mix 2 more tablespoons of oil with the brandy and pour over beef. Cover the pan with foil, tightly and roast beef for 20 or till it is cooked to your liking. Remove from oven and set aside for 1 hour (keep it covered).

Remove the fillet from the frying pan onto a warm serving plate and add the balsamic and sugar to the frying pan. Bring to the boil, stir and turn the heat to create a simmer. Simmer for 10 to 15 minutes (so the sauce becomes thick). Slice the fillet and pour over the balsamic sauce and serve.


1 comment:

Deborah said...

I love balsamic, so I'm sure I'll love this!!

Regarding your comment on my blog - I think that Bounty is just not an American thing. I remember seeing them in Europe when I was there a few years back. My sister is actually in Australia right now, so she knows to bring me some back!!