Roasted Pears and Parsnips with Beef Fillet
Preparation 25 minutes | Cooking 45-55 minutes | Serves 4
- 3 firm Williams pears
- 1 tablespoon olive oil
- 800g beef eye fillet, trimmed
- 1 tablespoon Dijon style mustard
- 450g parsnips
- 1 tablespoon honey
- 40 g butter
- 2 tablespoons fresh thyme leaves
- 1/2 cup beef stock
For the beef fillet:
Preheat the oven to 220˚C. Heat the olive oil in a large frying pan and when it is very hot, brown the beef fillet on all sides. Remove from the pan, place on rack over a baking tray and smear over the mustard.
Cook in the oven for 40 minutes for rare, 50 minutes for medium cooked. Remove from the oven and lightly cover with foil and a tea towel. Let it ‘rest’ for 10 – 15 minutes. This will make the beef tender and easier to carve. Over a gentle heat stir the beef stock and extra honey into the pan juices to make a light sauce.
For the pears and parsnips:
As soon as you have put the beef in the oven to cook prepare the pears and parsnips. Peel the pears, cut into eighths and remove the cores. Peel the parsnips and cut to same size as pear pieces.
Melt the honey and butter in a saucepan or in the microwave and gently stir with the thyme through the pears and parsnips. Line a baking tray with nonstick baking paper and spread the pears and parsnips mixture in a single layer.
Add to the oven with the beef and cook for 35 minutes or until cooked and golden. When ready to serve, cut the beef into thick slices and place on warm serving plates, drizzle over a little sauce. This is good accompanied with mashed potato and green beans.