Ingredient to marinade
4 silverside rib eye (medium size and health smart)
4 Tbs English mustard
1 Tbs lemon juice
1 Tbs garlic, finely chopped
4 Tbs Worcester sauce
Sea salt and black pepper
2 packet of color carrots
4 baby potatoes, cut into halves
12 cherries tomatoes
1/2 bunch of kale, tear, washed and dried well with clean tea towel
Note: My fillet is well done. Cook less 5-10 mins for medium rare.If meat feel springy a bit that’s med rare, springy firm cook through and blacker color well done and a bit hard when feeling it.
To make marinade, combine all ingredients in a plastic bag. Add the fillets and mix to coat. Then refrigerate for 1 hours. Remove and place at room temperature 30 minutes on hot days; cooler days 1 hour.
Preheat oven 180 degree C. In the meantime, bring to boil water in a sauce pan; put potatoes and carrots, cook with a pinch of salt to par boil; drain well. Place the steaks in a tray and put in the oven for 25 to 35 minutes.
Using another tray lined with baking paper, arrange kale then sprinkle salt and drizzle oil and bake it for 15 to 20 minutes. When potatoes are soft a bit place in the another tray together with cherries, season with salt and pepper and drizzle oil. Place in the oven to roast for 20 mins until brown and cook through.
When the steaks are ready, let it rest for 5 minutes. To plate them, divide them equal portions by placing each color carrot, potatoes, cherries tomatoes, kale and add the steaks. Drizzle some of garlic worcester mustard sauce over the steaks and vegs.