This is an easy recipe that delivers perfectly rare roast beef,red wine sauce, and a spicy side of crispy kale chips.
Today at the supermarket I came across a 2 kilo Beef filet which had been reduced from $70 to $45. There are only 2 of us, so I wouldn’t normally buy such a large cut of Beef, but this is too good a deal to pass up. I’m going to roast half of it, and cut the rest into steaks. The roasted portion will serve for dinner tonight, and the leftover roast beef will be used in some wraps featuring horseradish later in the week.
The beef recipe is adapted from here http://www.jamieoliver.com/recipes/beef-recipes/marinated-and-pot-roasted-beef-fillet-with-a-brilliant-potato-and-horseradish-cake I’ve got to say, Jamie Oliver gets very little wrong. If you are looking to try a dish for the first time, he should be your go to man. I have his recipes for steak and Guinness pie on this blog, and it is outstanding (it could turn a vegetarian).
The kale chips are from here http://www.foodnetwork.com/recipes/guy-fieri/crispy-kale-chips-with-lemon-recipe/index.html I’ve never made them before, but I’ve had them at a high end restaurant here in Queenstown, and I know I wanted to try them at home. They are actually quite easy to make, and really delicious.
Ingredients – Roast Beef
900 g quality whole fillet of beef, trimmed
freshly ground black pepper
2 handfuls fresh rosemary sprigs
1 clove garlic left whole with skins on
extra virgin olive oil
1 cup red wine
1 tablespoon butter
Generously season the beef fillet with salt and pepper. In a pestle and mortar bash up about a quarter of the rosemary with a clove of garlic to make a paste. Loosen with 5 tablespoons of olive oil and then rub this all over the beef. Top with Rosemary.
Brown off the beef in a snug-fitting roasting tray until all sides are colored, put in the oven. Cook for 20 minutes, then turn the beef over, baste it and add the red wine and butter, cook for further 20 minutes for rare beef. Rest for 10 minutes under loose foil prior to carving.
Crispy kale chips
1 Bunch of Kale, torn into bite sized pieces
Crushed red pepper flakes
Dress the kale lightly with olive oil, spread the torn kale pieces in a single layer on a roasting tray, sprinkle with pepper flakes, and roast in 180 C oven for 10 to 15 minutes. Keep an eye on these as they can burn easily.