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Rare Roasted Beef with Balsamic Onions & Baby Beets with Thyme

There's nothing better than a perfectly cooked piece of rare roasted beef, and there's absolutely no reason you shouldn't get it right first time every time! The secret tool is a meat thermometer, which takes the guess work out of cooking meat. By knowing your desired internal temperature of the finished meat, will enable you to cook it to the desired level of doneness every time. A rare piece of meat has an internal temperature of 45-50°C, medium rare 60°C, medium 71°C and well done 82-85°C. So, with a little trial and error to ascertain your desired level of perfection, very soon you will be eating perfect beef every time!
Rare Roasted Beef with Balsamic Onions & Baby Beets with ThymeRare Roasted Beef with Balsamic Onions & Baby Beets with Thyme
  • Serves

    4

  • Prep time

    15 minutes

  • Cooking time

    45 minutes

Ingredients

Ingredients

800g whole piece eye fillet steak, trimmed of fat & sinew
3 tbsp seeded Dijon mustard
4 Desiree potatoes, cut in half &boiled until soft
2 tbsp brown sugar
1 tbsp balsamic vinegar
125ml beef stock
850g can GOLDEN CIRCLE Baby Beets in Juice , drained & reserved
8 pickling onions, peeled
2 large carrots, peeled and cut into thick pieces
1 garlic bulb, broken into cloves but not peeled
2 sprigs thyme
Freshly ground pepper and salt, to taste

Method

  1. Place meat in a baking dish and coat with Dijon mustard. Generously grind pepper over the mustard coating. Arrange boiled potatoes around beef, drizzle with olive oil and season potatoes with salt.
  2. Combine the brown sugar, balsamic vinegar, beef stock and reserved beetroot juice. Place pickling onions, carrots, GOLDEN CIRCLE baby beets, garlic and thyme into a separate flameproof baking pan and pour over liquid.
  3. Place both the meat and vegetable roasting pans in the oven and bake in a preheated oven of 180°C for 35 minutes or until the beef has an internal temperature of 60°C. Remove beef from oven, wrap in foil and rest for 10 minutes. Return potatoes to oven and increase temperature to 220°C for a further 5 minutes until crisp and golden.
  4. Meanwhile, remove onion and beetroot baking pan from oven and place over a low gas flame to reduce beetroot and balsamic juices to a thick, syrupy liquid.
  5. To serve, slice beef into thick slices and arrange on a serving platter. Place baked potatoes around the beef and spoon balsamic onions and baby beets onto the platter. Serve immediately.
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Rare Roasted Beef with Balsamic Onions & Baby Beets with Thyme

By There's nothing better than a perfectly cooked piece of rare roasted beef, and there's absolutely no reason you shouldn't get it right first time every time! The secret tool is a meat thermometer, which takes the guess work out of cooking meat. By knowing your desired internal temperature of the finished meat, will enable you to cook it to the desired level of doneness every time. A rare piece of meat has an internal temperature of 45-50°C, medium rare 60°C, medium 71°C and well done 82-85°C. So, with a little trial and error to ascertain your desired level of perfection, very soon you will be eating perfect beef every time! Prep time: Cook time: Yield: 4 Directions:
1. Place meat in a baking dish and coat with Dijon mustard. Generously grind pepper over the mustard coating. Arrange boiled potatoes around beef, drizzle with olive oil and season potatoes with salt. 2. Combine the brown sugar, balsamic vinegar, beef stock and reserved beetroot juice. Place pickling onions, carrots, GOLDEN CIRCLE baby beets, garlic and thyme into a separate flameproof baking pan and pour over liquid. 3. Place both the meat and vegetable roasting pans in the oven and bake in a preheated oven of 180°C for 35 minutes or until the beef has an internal temperature of 60°C. Remove beef from oven, wrap in foil and rest for 10 minutes. Return potatoes to oven and increase temperature to 220°C for a further 5 minutes until crisp and golden. 4. Meanwhile, remove onion and beetroot baking pan from oven and place over a low gas flame to reduce beetroot and balsamic juices to a thick, syrupy liquid. 5. To serve, slice beef into thick slices and arrange on a serving platter. Place baked potatoes around the beef and spoon balsamic onions and baby beets onto the platter. Serve immediately.

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Rare Roasted Beef with Balsamic Onions & Baby Beets with Thyme
Golden Circle Rare Roast Beef with Balsamic Onions & Beets Recipe
There's nothing better than a perfectly cooked piece of rare roasted beef, and there's absolutely no reason you shouldn't get it right first time every time! The secret tool is a meat thermometer, which takes the guess work out of cooking meat. By knowing your desired internal temperature of the finished meat, will enable you to cook it to the desired level of doneness every time. A rare piece of meat has an internal temperature of 45-50°C, medium rare 60°C, medium 71°C and well done 82-85°C. So, with a little trial and error to ascertain your desired level of perfection, very soon you will be eating perfect beef every time!
  • Serves 4
  • Prep time 15 minutes
  • Cooking time 45 minutes

Ingredients

800g whole piece eye fillet steak, trimmed of fat & sinew
3 tbsp seeded Dijon mustard
4 Desiree potatoes, cut in half &boiled until soft
2 tbsp brown sugar
1 tbsp balsamic vinegar
125ml beef stock
850g can GOLDEN CIRCLE Baby Beets in Juice , drained & reserved
8 pickling onions, peeled
2 large carrots, peeled and cut into thick pieces
1 garlic bulb, broken into cloves but not peeled
2 sprigs thyme
Freshly ground pepper and salt, to taste

Method

  1. Place meat in a baking dish and coat with Dijon mustard. Generously grind pepper over the mustard coating. Arrange boiled potatoes around beef, drizzle with olive oil and season potatoes with salt.
  2. Combine the brown sugar, balsamic vinegar, beef stock and reserved beetroot juice. Place pickling onions, carrots, GOLDEN CIRCLE baby beets, garlic and thyme into a separate flameproof baking pan and pour over liquid.
  3. Place both the meat and vegetable roasting pans in the oven and bake in a preheated oven of 180°C for 35 minutes or until the beef has an internal temperature of 60°C. Remove beef from oven, wrap in foil and rest for 10 minutes. Return potatoes to oven and increase temperature to 220°C for a further 5 minutes until crisp and golden.
  4. Meanwhile, remove onion and beetroot baking pan from oven and place over a low gas flame to reduce beetroot and balsamic juices to a thick, syrupy liquid.
  5. To serve, slice beef into thick slices and arrange on a serving platter. Place baked potatoes around the beef and spoon balsamic onions and baby beets onto the platter. Serve immediately.