Craving for rib eye silverside. Trying to create a colourful meal that is nutrition as well. I found out that I have leftover dijon mustard. Don’t want to waste it so I use up all. Then my cherries tomatoes and eggplant are not looking fresh, so I throw them in as I don’t like wasting food.
My sister brought me some marsala mints spice, wanted to taste what it taste like. So, I added it in. I enjoyed this delicious, comfort, colourful, sweet-fruity, and with a distinct tang as well. Let’s cook!!!!
6 rib eyes silverside (medium size and health smart)
2 Tbs Dijon mustard
2 Tbs Worcester sauce
4 Tbs black currant jam
4 Tbs boiling water
3 bunches asparagus, washed
250 g cherries tomatoes
1 medium eggplant, cut into bite size
3 medium carrots, cut lengthwise
enough water to boil
2 Tbs marsala mints spice
2 Tbs paprika
Salt and pepper
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 transfer to 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 brush some more jam, continued roasting a further 10 -15 minutes or to your liking. For medium-rare temperatures about 180 degrees C. Set aside to rest 5 minutes; keep warm the rib eyes. Transfer rib eyes and vegetables to a platter and serve with red wine.
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 colour well done and a bit hard when feeling it. Oven temperature may vary. You might need more or less time or reduce temperature to suit your meat cook to your liking.