Roasted pears, parsnips with beef fillet
Preparation: 25 minutes Cooking: 55 minutes Serves: 4 Ingredients 1 tbsp olive oil 800g beef fillet, trimmed 1 tbsp Dijon mustard 3 firm Packham pears 450g parsnips 1 tbsp honey 40g butter 2 tbsp fresh thyme leaves
1⁄2 cup beef stock 2 tsp extra honey
Preheat the oven to 220°C. Heat olive oil in a large frying pan and brown the beef fillet on all sides. Remove from the pan and smear over the mustard. Peel the pears, cut into eighths and remove the cores. Peel the parsnips and cut to same size as pear pieces. Melt the honey and butter in a saucepan and gently stir through the thyme. Add the pears and parsnips to honey mixture and combine well. Line a baking tray with non-stick baking paper and spread the pears and parsnips in a single layer. Place in the oven along with beef and cook for 40 minutes or until golden. Over a gentle heat, stir the beef stock and extra honey into the pan juices to make a light sauce. When ready to serve, cut the beef into thick slices and place on warm serving plates, drizzle over a little sauce. This dish is delicious accompanied with mashed potato and green beans.