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Chargrilled tenderloin with barbecued vegetables

Preperation Time

25 mins

Cook Time

45 mins

Recipe Ingredients

  • 1.2kg eye fillet
  • ½ bunch thyme
  • ½ bunch rosemary
  • Olive oil for brushing
  • Sea salt and freshly cracked black pepper
  • ROAST VEGETABLES
  • 2 bunches baby golden beetroots, trimmed, washed, cut in half
  • 2 bunches heirloom carrots, trimmed, washed, cut in half
  • 2 red onions, peeled, cut into wedges
  • BARBEQUED ASPARAGUS
  • 3 bunches asparagus, woody ends trimmed
  • Olive oil

Serves

Serves 6

  1. Trim any fat from the fillet. Dip thyme and rosemary brush in oil, brush fillet lightly with oil. Season with salt and pepper. Heat barbecue to a high.
  2. Place vegetables in a baking dish, toss in a little oil and season. Place vegetables in barbeque, lid down. Cook for 20 – 30 minutes and remove.
  3. Put beef fillet on the barbecue directly over a high heat and sear for 15 minutes, turning every 3-4 minutes.
  4. Move fillet to an indirect heat, cover with the barbeque lid and cook, turning once, for 15 minutes for medium-rare, or 25-30 minutes for medium to well done.
  5. Remove beef to a carving board, cover loosely with foil, leave to rest for 10 minutes.
  6. Brush asparagus with rosemary brush, cook on the grill for 1 minute each side.
  7. Slice beef into 1cm thick slices, serve with roast vegetables and jus.

TIPS

  • If your fillet is thinner at one end, you can neatly fold the end under itself to form an even thickness, then tie kitchen string along the fillet at 3cm intervals to keep it neat.
  • When cooking to the desired doneness, it is best to probe the meat with a thermometer. Check our cooking conversion times for an indication of desired doneness, temperature and cook time.
  • The meat continues to cook after removing from the heat. For example, the internal temperature (56-58◦C) so it can raise to 62-65◦C after resting for medium rare.

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