ROAST BEEF WITH HERBS & BLUE CHEESE SAUCE

SERVES 8 PREP 20 MINS + CHILLING, RESTING COOK 20 MINS

1.2kg beef eye fillet, trimmed 20g butter ½ cup brandy 1 cup finely chopped parsley 2 tbsp finely chopped tarragon

BLUE CHEESE SAUCE

½ cup light sour cream ½ Lebanese cucumber, diced 75g mild blue cheese, chopped coarsely 1 garlic clove, crushed 2 tbsp finely chopped chives

1 Preheat oven to very hot, 220°C.

2 Tie beef with kitchen string at 2cm intervals. Season. Melt butter in a heavy baking dish over medium heat. Cook fillet until browned all over. Add brandy to dish. Roast 20 mins, basting frequently. Remove from oven, set aside covered until cool. Place cooled beef on a piece of plastic wrap. Sprinkle with herbs, rolling to coat. Enclose in plastic wrap. Leave at room temperature for up to 2 hours before serving.

3 BLUE CHEESE SAUCE Combine ingredients in a medium bowl. Season.

4 Serve beef sliced thinly with blue cheese sauce.

TIP If you prefer your beef well done, roast it about an extra 10 mins.