Marinated Beef Fillet with Truss Tomatoes

Serves: 4

Ingredients

1kg eye beef fillet
500g truss cherry tomatoes
MARINADE
½ cup red wine
2 tablespoons extra virgin olive oil
1 tablespoon roughly chopped
thyme leaves
1 tablespoon chopped rosemary leaves
1 tablespoon wholegrain mustard
2 garlic cloves, crushed

Method

1. Place the beef fillet into a non-metal dish.
2. MARINADE. In a jug, combine all ingredients. Season to taste.
3. Pour marinade over beef, turning to coat. Cover and chill for at least 4 hours, or overnight, turning occasionally. Remove from the fridge 30 minutes before cooking.
4. Preheat the flat and grill plate of a covered barbecue on high. Remove meat from marinade. Barbecue for 5 minutes on grill, turning to brown and seal all sides. Transfer to a large heavy-based roasting pan.
5. Turn off the heat on the flat plate and scrape clean. Place the roasting pan on the flat plate. Reduce grill heat to medium, close lid and cook beef for 45 minutes for medium rare. Remove to a board, cover loosely with foil and rest for 15 minutes before slicing.
6. While the meat is resting, place the tomatoes in the roasting pan and cook in the covered barbecue for 15-20 minutes, until starting to collapse. Serve beef sliced with tomatoes and other accompaniments of choice.

Tips

  Accompany with horseradish cream, seeded mustard or prepared bearnaise sauce. Other barbecued vegetables or a mixed salad of choice also go well.

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 Note: Not all images displayed on this page utilise Cape Grim Beef.