Roasted Pears and Parsnips with Beef Fillet

Preparation 25 minutes | Cooking 45-55 minutes | Serves 4

 

Ingredients

  • 3 firm Williams pears
  • 1 tablespoon olive oil
  • 800g beef eye fillet, trimmed
  • 1 tablespoon Dijon style mustard
  • 450g parsnips
  • 1 tablespoon honey
  • 40 g butter
  • 2 tablespoons fresh thyme leaves
  • 1/2 cup beef stock

 

Directions

  1. For the beef fillet:

    Preheat the oven to 220˚C. Heat the olive oil in a large frying pan and when it is very hot, brown the beef fillet on all sides. Remove from the pan, place on rack over a baking tray and smear over the mustard.

    Cook in the oven for 40 minutes for rare, 50 minutes for medium cooked. Remove from the oven and lightly cover with foil and a tea towel. Let it ‘rest’ for 10 – 15 minutes. This will make the beef tender and easier to carve. Over a gentle heat stir the beef stock and extra honey into the pan juices to make a light sauce.

  2. For the pears and parsnips:

    As soon as you have put the beef in the oven to cook prepare the pears and parsnips. 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 or in the microwave and gently stir with the thyme through the pears and parsnips. Line a baking tray with nonstick baking paper and spread the pears and parsnips mixture in a single layer.

    Add to the oven with the beef and cook for 35 minutes or until cooked and golden. When ready to serve, cut the beef into thick slices and place on warm serving plates, drizzle over a little sauce. This is good accompanied with mashed potato and green beans.

  • Fruit Berries: Raspberries and blackberries good value. Strawberries tightening up. Cherries: Available.  Citrus: Limes still very scarce. Lemons scarce but good quality. Qld fruit starting next week. Fingerlimes available. Navels ending rapidly but nice sweet Valencias have started. Grapes: Aussie Flames in season. Lychees: Season has started. Mangoes: Good range and eating KP’s our pick. Melons: Watermelons eating well. Try new orange candy melon (rock and honeydew cross). Rockmelon scarce.  Pines: Eating really well.  Stone fruit: Yellow and white peaches and nectarines in season. Apricots in season and eating well. Yellow nectarines our pick.  Vegetables  Asparagus: Still good. Avocados: Local NSW Fruit and WA fruit in season. Reid Avocados in season.  Beans & Peas: Try purple flat beans. Round beans still waiting for new region season to kick off.  Cucumbers: All really good value including apple, tele and Lebanese.   English spinach: Nice bunches.  Garlic: Aussie garlic in season. Potatoes & Pumpkin: Washed Nicolas our pick. Tomatoes: Great value and range of cherry tomatoes. Zucchini & Cauliflower: Good value. Flowers Great value peonies this week literally one or two weeks of the year in which peonies are really affordable so don’t miss out.  Also Chincheree and Arabs eye such a long lasting flower!