Recipe by Chef Natalie Homan
Serves 4
Roast Beef
1 beef fillet, about 800g, preferably centre cut
2tbs olive oil
sea salt and cracked black pepper
Preheat oven to 200°C, remove beef fillet from refrigerator and allow to come to room temperature. Heat a large frypan over high heat. Rub the fillet with 2 tbs olive oil and season well with salt and pepper. Seal the fillet on all sides until evenly browned. Place on an oven tray and roast until cooked to your liking (55°C for medium rare). Set aside, covered with foil, to rest.
Dressing
400g brussel sprouts
1/3 cup olive oil
1tbs dijon mustard
3tbs white wine vinegar
sea salt and cracked black pepper
Very finely shred the brussel sprouts and place into a bowl. Whisk together mustard, vinegar, salt, pepper and remaining olive oil in a small bowl. Pour over the brussel sprouts and toss well.
To Serve
Slice the fillet and place onto a serving dish and top with the slaw. Serve with a mixed tomato salad and sautéed green beans topped with toasted hazelnuts as part of a shared meal.