Having friends over for dinner? No worries, this is something easy, quick, and great to serve your friends. With just a few ingredients, you can cook like a chef. This meal has protein and vegetables. It’s comforting for entertaining friends.

You don’t want to be stressed out. Here’s a great recipe for you to try out. I am sure your friends will be happy with your meal. Serve it with full-bodied red wine such as Cabernet Merlot, followed by pear honey, and ginger yoghurt cake. Let’s cook!!!

Ingredients

To marinade

4 fillet beef
salt and black pepper, to taste
olive oil
2-5 Tbs oyster sauce
a few dashes of Worcester sauce

To roast ingredients

8 baby mini potatoes, wash and dry
250 g tomatoes medley
600 g jab pumpkin, skin removed and cut into bite size
2 Tsp cayenne powder
2 Tbs rosemary
salt and pepper
oil

To boil ingredients

2 bunches broccolini, wash, and cut
2 corns, peel skin, remove hair and cut into half

Method

Preheat oven 200 degrees C. Marinade fillet, place in a baking tray and set aside at room temperature. Marinade pumpkin with cayenne, oil and rosemary. Place potatoes, tomatoes and pumpkin in another tray and drizzle oil, salt and pepper.

Bake the vegetables for 30-40 minutes. Fillet bake one side for 10-12 minutes and the other side 7-9 minutes for medium rare. For well done, add an extra 10 minutes or to your liking.

In the meantime, microwave broccolini for 12-14 minutes and corn about 15-20 minutes on high. Note that cooking time may vary based on microwave power. Cook until just crunchy. Once cooked, drain and set aside, keeping warm with foil on individual plates. Remove the fillets and set them to rest. Let the vegetables continue to roast until soft and cooked.

To assemble

Lined the tomatoes, potatoes, pumpkin, corn and broccolini on the edge. Then place the fillet and drizzle some of the vegetable oil over the fillet and serve.

https://helenscchin.com/2015/06/30/roast-beef-fillet-and-vegetables-serve-with-corn-and-broccolini/

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