Marinated Beef Fillet with Truss Tomatoes

Marinated Beef Fillet with Truss Tomatoes

 

Serves: 4

Ingredients

Blue Triangle 1kg eye beef fillet
Blue Triangle 500g truss cherry tomatoes

Marinade

Blue Triangle ½ cup red wine
Blue Triangle 2 tablespoons extra virgin olive oil
Blue Triangle 1 tablespoon roughly chopped
Blue Triangle thyme leaves
Blue Triangle 1 tablespoon chopped rosemary leaves
Blue Triangle 1 tablespoon wholegrain mustard
Blue Triangle 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 more moist and tender result

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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It comes from Tasmania which is regarded as the freshest area in the world.........and it’s hormone free.
David Richardson, Village Meats

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