Here is a dish that is elegant tastes great and guests would think it must have taken you hours to prepare, when in reality it is very simple and hardly any effort, with the end result tasting great.

                                                                                                                                                                     Ingredients

olive oil
800g piece beef eye fillet

Redcurrant sauce

30g Butter
1 onion, finely chopped
3 Cloves garlic, crushed
200g Sliced mushrooms
1/2 Cup dry red wine
2 Teaspoonfuls green peppercorns
1/2 Teaspoon beef stock powder (I use quite a dense stock so adjust for what you use and personal taste.)
21/2 Tablespoons redcurrant jelly
11/2 Tablespoons port
25g Butter extra

Method

1. Tie beef several times, at different intervals with kitchen string so it maintains shape during cooking.

2. Heat oil in a pan add beef, cook over medium high heat until well browned all over.

3. Remove and transfer to oven dish, bake uncovered in moderately hot oven (190-200c approx) for 20 Min’s for medium rare or until desired doneness.

Redcurrant Sauce

1. Heat butter in pan add onion and garlic, cook a couple of Min’s, add mushrooms and cook until onions and mushrooms are soft.

2. Add peppercorns and wine, simmer uncovered, 2-3 minutes.

3. Add jelly, stock powder and port stir until jelly has dissolved, simmer for a further 4 Min’s or until mixture has thickened slightly.

4. Whisk in extra butter over a low heat.

Serve immediately.

Salad with Berry Dressing

150g Baby spinach leaves
100g Mixed lettuce leaves
50g Snow peas, chopped
30g Watercress

Dressing

1 Cup strawberries
2-3 Teaspoons balsamic vinegar
2 Teaspoons olive oil
3/4 Teaspoon redcurrant jelly

Method

1. Combine spinach, lettuce leaves and peas, top with watercress and drizzle with dressing.

2. Dressing: blend or process all ingredients until smooth, strain and serve.

Parsnip mash recipe : You can find this under alternative mash recipes, same recipe except for putting it in pastry shells.

To serve: Either leave beef whole and serve on serving platter with a little of the sauce with parsnip mash in pastry shells, and bowl of salad.
Or slice beef and place on individual serving plates topped with sauce, with 2 parsnip shells per person. Place Salad bowl on table drizzle a little dressing over and serve the rest in a jug.

All photo’s taken by me unless otherwise stated.