Garlic Eye Fillet with Roasted Dutch Carrots and Chickpea Mash

Serves: 4 | Prep: 10 minutes | Cooking: 30-40 minutes | Gluten Free – Dairy Free

EYE FILLET INGREDIENTS

800g eye fillet

50ml verjuice or white wine

1-2 tablespoons red wine vinegar

1 bunch Dutch carrots, cleaned and stems removed

MARINADE INGREDIENTS

4 garlic cloves

1 teaspoon salt

1 teaspoon peppercorns, whole

1 tablespoon fresh thyme, chopped

3 tablespoons extra virgin olive oil

MASH INGREDIENTS

1 cup tinned chickpeas, drained

1 garlic clove

Parsley

Extra virgin olive oil

Salt and pepper

SHOPPING LIST

800g eye fillet

Verjuice or white wine

Red wine vinegar

1 bunch Dutch carrots

5 garlic cloves

Whole peppercorns

Fresh thyme

Extra virgin olive oil

400g can chickpeas

1 bunch parsley

UTENSILS LIST

Mortar and pestle (or food processor)

Roasting pan

Sharp knives

Masher

Measuring cups/spoons

METHOD

1. Pre-heat the oven to 190°C.
2. In a mortar, add the marinade ingredients and crush to a paste, stir in the olive oil. Rub the marinade over the beef, coating all over.
3. In a hot pan, sear the beef on all sides, approximately 1-2 minutes each side.
4. Lay the carrots on the bottom of a pan, cover with the beef, verjuice and vinegar. Bake in the oven for 20-30 minutes, or until cooked to your liking.
5. To prepare chickpea mash, gently crush chickpeas and add to a pot with remaining mash ingredients, combine well and warm through. Serve with eye fillet and Dutch carrots.

Tip: Eye fillet is best purchased as a single large piece.