6 rib eyes silverside (medium size and health smart)
2 Tbs Dijon mustard
2 Tbs Worchester sauce
4 Tbs blackcurrant jam
4 Tbs boiling water
Salt and pepper
3 bunches asparagus, washed
250 g cherries tomatoes
1 medium eggplants, cut into bite size
3 medium carrots, cut lengthwise
enough water to boil
2 Tbs Marsala mints spice
2 Tbs paprika
pepper and pink sea salt
Note: My fillet is medium to well done. Cook it extra 5 mins for cook through; well done add extra 2 to 5 mins. 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 bowl except the blackcurrant jam. Add rib eyes and toss to coat. Cover and refrigerate for 1 hours to marinate.
Preheat oven 200 degree C. In the meantime, bring rib eyes to room temperature. Then put eggplants in a plastic bag, add Marsala mint, paprika, oil, pepper and salt; toss to coat well. Then place in a lined baking tray and bake for 20 – 25 minutes.
Bring water in sauce pan to boil with a pinch of salt. Then add carrots boil for 5 minutes then add in asparagus continue until vegetables are soft and tender about 7-10 minutes. Drain and set aside to keep warm ; cover with foil.
Brush the blackcurrant jam on rib eyes then roast about 7 -10 minutes on one side. Reduce temperature to 180 degrees and turn over the other side and mix some more jam with water to spread,then roast a further 10 -15 minutes or to your liking. For medium-rare rumps 130 degrees. Set aside to rest 5 minutes; keep warm the rib eyes.
Transfer rumps and vegetables to a platter and serve with red wine.