Roast beef fillet in mushroom garlic black bean soy chili oil , potatoes, cherries, prune with brocollini

fillet beef, potatoes,prune cherries brocollini in mushroom garlic chili black bean oil


To make sauce
4-6 button mushrooms, wipe with a clean cloth and sliced
2 Tsp garlic, chopped
2 Tbsp black bean and soy oil
3 Tbs chili oil
1 Tbs Olive oil

To marinade fillet
4 fillet beef
Salt and black pepper, to taste
Olive oil
2-5 Tbsp oyster sauce

To roast ingredients
8 baby mini potatoes, wash and dry
250 g roma tomatoes
12 pitted prunes
salt and pepper

To boil ingredients
2 bunches broccolini, wash, and cut

Preheat oven 200 deg. Marinade fillet, place in a baking tray and set aside at room temperature. Place potatoes, tomatoes and prune in another tray and drizzle oil, salt and pepper.

Bake the vegetables for 3o-40 minutes. Fillet bake one side for 12-15 minutes and the other side 18-22 minutes for medium rare. Well done add extra 10 minutes or to your liking. In the meantime, microwave broccolini for 12-14 minutes on high. Note may varies in microwave power. Just crunchy and cook. Once cook, drain and set aside keep warm with foil on individual plates.

Heat fry pan in oil, fry garlic until fragrant. Then add in mushroom fry for 2-4 minutes. Add black bean and soy and chili oil, cook for another 2-5 minutes. Set aside and keep warm with foil to cover or use pan cover. Remove the fillets if you wants med rare from oven. Let the vegetables continue to roast until soft and cook. Rest the fillet by covering with foil.

To assemble

Lined the broccolini, potatoes and tomatoes in a row. place prune on the second row and then the fillet. Spoon some mushroom on to the fillet and pour the sauce over the fillet. The remaining oil and juice from the vegetables pour over the broccolini.


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