| | Quick roast beef with chilli parmesan cauliflower
Quick roast beef with chilli parmesan cauliflower
Quick roast beef with chilli parmesan cauliflower 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 200C.
  2. Combine garlic, sage, 1 tablespoon oil and 1 tablespoon caramelised balsamic in a bowl. Add the beef and turn to coat. Place beef at one end of a baking paper-lined baking tray. Spread the cauliflower over the rest of the tray and drizzle with 2 tablespoons oil.
  3. Roast for 15 minutes, then remove tray from oven and sprinkle cauliflower with the parmesan, chilli and remaining 1 tablespoon caramelised balsamic. Return the tray to the oven and roast for a further 12-15 minutes until cauliflower is golden and beef is cooked to medium. Rest beef, loosely covered with foil, for 5 minutes.
  4. Meanwhile, toss the cauliflower with the rocket. In a separate bowl, whisk lemon juice, beef resting juices and remaining 1 tbs oil. Drizzle over the cauliflower salad.
  5. Thinly slice the beef. Divide salad among bowls and top with beef to serve.
Time for preparing:
35 min.
Servings:
4

Ingredients:

  • 2 garlic cloves, crushed
  • 1 tablespoon sage leaves, finely chopped
  • 1/3 cup (80ml) olive oil
  • 2 tablespoons caramelised balsamic vinegar
  • 800g beef eye fillet, trimmed, tied at 3cm intervals
  • 1 small cauliflower, cut into florets
  • 1/2 cup (40g) grated parmesan
  • 1 long red chilli, finely chopped
  • 150g wild rocket leaves
  • Juice of 1 lemon
  • "
Comment
 [group=5]
Registration