Name: Herbed beef with balsamic glaze
Prep time: 70 min
Cook time: 50 min
Total time: 120 min
Yield: 1
Ingredients: 1.3kg beef eye fillet, trimmed; 75.08 gm olive oil; 250.00 ml flat-leaf parsley leaves, roughly chopped; 62.50 ml oregano leaves, roughly chopped; 40.00 ml thyme leaves, roughly chopped; 40.00 ml brandy or Massel beef stock; 62.50 ml balsamic vinegar; 53.75 gm caster sugar

Herbed beef with balsamic glaze

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Prep Time:
70 minutes

Cook Time:
50 minutes

Total Time:
120 minutes

Tender, flavorful herbed beef steals the show at any gathering.

Ingredients:

1.3kg beef eye fillet, trimmed
75.08 gm olive oil
250.00 ml flat-leaf parsley leaves, roughly chopped
62.50 ml oregano leaves, roughly chopped
40.00 ml thyme leaves, roughly chopped
40.00 ml brandy or Massel beef stock
62.50 ml balsamic vinegar
53.75 gm caster sugar

Instructions:

1. Preheat the oven to 180C. 2. Cut the fillet of beef in half crossways to create 2 fillets. Season generously with salt and pepper. 3. Heat 2 tablespoons of oil in a large, heavy-based frying pan over medium-high heat. 4. Sear each fillet individually for about 5 minutes or until nicely browned, then transfer them to a large roasting pan.
In a bowl, mix parsley, oregano, and thyme. Press the herb mixture on top of each fillet. Combine 2 tablespoons of oil and brandy, then pour over the beef. Cover the pan tightly with foil and roast the beef for 30 to 35 minutes for medium doneness, or until cooked to your liking. Remove from the oven and let it rest for 1 hour.
Transfer the meat juices to a frying pan. Mix in vinegar and sugar. Heat over high heat, stirring constantly, until it boils. Lower the heat to medium-low and simmer for 10 to 15 minutes until the sauce thickens. Slice the beef thickly, drizzle with balsamic glaze, and serve.

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