Roasted pears, parsnips with beef fil­let

Pilbara News - - Lifestyle -

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.

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