Stuffed Beef Fillet Rolled in Fresh Herbs

Serves 8 to 10

100g soft dried figs, finely chopped 50g soft blue cheese, crumbled 30g green olives, finely diced

1 tsp fresh thyme

50g finely chopped walnuts

1.2 kg piece beef eye fillet

2 tbsp olive oil

1 tbsp runny honey, warmed

½ cup assorted soft herbs, such as

parsley, chervil, chives and thyme

ROASTED BABY VEGETABLES

2 tbsp olive oil

1kg baby potatoes, scrubbed 12 baby beets

RED WINE SAUCE

½ cup red wine

1 cup beef stock 2 tbsp cranberry jelly

Preheat oven to 220˚C (200˚C fan forced). Mix the figs, blue cheese, olives and thyme together to make a chunky paste. Stir in the walnuts.

Using a sharp knife, make a deep pocket in the side of the fillet from end to end and stuff with the paste. Tie with kitchen string to secure the stuffing while cooking.

To cook the beef, heat the olive oil in a large frying pan over medium-high heat and sear the beef until brown all over. Season with sea salt and cracked black pepper, then transfer to a roasting dish and roast for 20-25 minutes for medium-rare, or until cooked to your liking.

For the roasted baby vegetables, heat the olive oil in a roasting dish and add the potatoes and baby beets. Season with sea salt and cracked black pepper and roast in the oven for 30-40 minutes, until golden and crispy.

Meanwhile, prepare the sauce. Pour the wine and beef stock in a small saucepan and bring to the boil. Add the cranberry jelly. Simmer until reduced by half and then pour into a serving jug,

Take meat out of the oven, cover with foil and rest for 20 minutes. Brush with honey all over and press herbs into beef.

Slice the beef and serve with the red wine sauce and roasted baby vegetables.