Ingredients:

• 4 beef fillet steaks (180g-200g each)
• ¼ cup balsamic vinegar
• ¼ cup olive oil
• 2 cloves garlic, sliced
• 1 Tbsp rosemary leaves, roughly chopped
• 1 tsp cracked pepper

Vegetables:

• 500g baby red potatoes
• 250g baby carrots, scrubbed
• 250g baby turnips, scrubbed
• 4 Tbsp butter
• 2 Tbsp honey
• ½ cup water
• 2 Tbsp parsley, chopped
• 2 Tbsp canola or olive oil

Method:

Trim any sinew from the fillet steak.

Put balsamic, oil, garlic, rosemary and pepper in a shallow dish. Mix well. Place steak in marinade for a minimum of 20 minutes. Steak can be marinated for hours in the refrigerator or even overnight.

Place potatoes in a saucepan, cover with salted water and boil for 10 minutes. Drain, cover with cold water and leave for a few minutes. Drain and leave in colander.

Put carrots and turnips in a saucepan. Add 2 Tbsp butter, honey and water. Cover and bring to the boil, then simmer for 10-12 minutes. Once the vegetables are tender, sprinkle with chopped parsley. Cover and remove from the heat.

Meanwhile, slice the potatoes thickly. Add half the remaining butter and oil to a preheated frypan and sauté in 2 batches until golden. Heat another frying pan or barbecue plate to a high heat. Cook steaks for 2-3 minutes on each side until they are done to your liking. Rest a few minutes before serving.

To serve, pile crispy potatoes onto serving plates and top with steak. Enjoy with a side of honeyed baby vegetables.

Cook’s Tips
You can pre-boil the potatoes in advance or use leftover new potatoes for this recipe. Cut them into slices at the last minute before frying.

Beef eye fillets are sold fully trimmed and often cut into steaks. You may like to buy a short piece of fillet of 600-800g and cut the steaks yourself. Trim away the silverskin on the top of the fillet with a small sharp knife. Cut the fillet into even-sized steaks then marinate. Fillet steak is ideal for quick cooking.

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