Prep Time: 10 minutes

Cooking Time: 45 minutes

Serves: 4

Ingredients

• 1 Beef Eye Fillet
• 800g Potatoes
• 200g Parsnips
• 300ml Pure Cream
• 1 Brown Onion
• ½ Bunch Kale
• 1 Tbsp Seeded Mustard
• Olive Oil
• Salt and Pepper

Method

1. Preheat the oven to 200°C.
   
   
2. Pat dry the beef and carefully remove any additional fat.  Slice in half and season well.
   
   
3. Peel and dice the potatoes and parsnips into evenly sized cubes and place them into a pot.  Add just enough hot water to cover the veggies.  Bring to a boil and cook for 20 minutes until softened.
   
   
4. Meanwhile, in a hot frying pan on high heat, drizzle some olive oil and sear the beef for around 2 minutes on each side, forming a golden-brown crust all around.
   
   
5. Remove from the pan and place on a lined baking tray.  Cook for 20-25 minutes.
   
   
6. Remove from the oven and allow to rest for 10-15 minutes before slicing and serving.
   
   
7. Peel and finely slice the onion.  Drizzle some more olive oil into the frying pan, add the onions, and caramelise until golden brown - around 8-10 minutes.
   
   
8. Season well and remove from the pan.  Add the seeded mustard and set aside.
   
   
9. Drain potatoes and parsnips and combine in the pot with the cream.  Boil and turn off the heat, then roughly mash and season with salt and pepper.