Roast Beef With Fresh Herbs & Blue Cheese Sauce

This rosy beef eye fillet coated with a layer of fresh herbs could fool you into thinking it needs much more preparation than it requires. However, it is made with brandy for a little bit of extra indulgence, and definitely comes through with its complementary blue cheese sauce that adds tartness and savouriness, while keeping the flavours of the beef intact.

Yield: Serves 8
Prep Time: 15 mins
Cook Time: 20 mins
Difficulty Level: 4/5

Ingredients

• 1.2 kg beef eye fillet, trimmed
• 20 g butter
• ½ cup (125 ml) brandy
• 1 cup finely chopped fresh flat-leaf parsley
• 2 tbsps finely chopped fresh tarragon

BLUE CHEESE SAUCE

• ½ cup (120 g) sour cream
• ½ (85 g) Lebanese cucumber, diced
• 75 g mild blue cheese, coarsely chopped
• 1 clove garlic, crushed
• 2 tbsps finely chopped fresh chives

Steps

Preheat oven to 220 C.

Tie beef with kitchen string at 2 cm intervals; season. Melt butter in a heavy baking dish; cook fillet until browned all over.

03. Add brandy and roast in oven 18 mins, basting frequently. Remove from oven; cover and stand until cool. Place roast on a piece of plastic wrap. Sprinkle with herbs; roll to coat. Enclose in plastic wrap; leave at room temperature for up to 2 hrs before serving.

04. Meanwhile, to make blue cheese sauce, combine ingredients in a medium bowl and season.

05. Serve beef sliced with blue cheese sauce.

Photo: bauersyndication.com.au