Cider-glazed beef fillet

 

Recipe may contain gluten, soy and wheat.

Cider isn't just a great thirst quencher, its also a great way to add sweetness to roast beef.

    9 Ingredients

   

    1/3 cup barbecue sauce

    2 tbsp tomato sauce

    3/4 cup alcoholic cider

    2 tsp wholegrain mustard

    1 tsp smoked paprika

    2 garlic cloves, crushed

    1.5kg piece beef scotch fillet

    2 tbsp olive oil

    Fresh flat-leaf parsley sprigs, to serve

    Select all ingredients

3 Method Steps

Step 1

Combine sauces, cider, mustard, paprika and garlic in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 5 to 7 minutes or until mixture has thickened slightly. Cool.

Step 2

Meanwhile, tie beef fillet with kitchen string at 5cm intervals. Rub beef all over with oil. Season with salt and pepper.

Step 3

Preheat a barbecue (with hood) hot plate on medium-high heat with hood closed. Cook beef, turning occasionally, for 5 minutes or until browned all over. Transfer to a disposable foil baking tray. Brush beef all over with half the glaze mixture. Reduce barbecue temperature to medium. Cook beef, with hood closed, using indirect heat (see note), basting occasionally with remaining glaze mixture, for 1 hour 15 minutes for medium or until cooked to your liking. Remove beef from barbecue. Cover loosely with foil. Stand for 10 minutes. Slice. Serve with parsley.

Recipe Notes

To use indirect heat, turn heat burners on one half of the barbecue to desired temperature. Bake on unheated side of barbecue. If you prefer, you could cook the beef in a preheated 200°C/180°C fan-forced oven for about 1 hour.

You can read Full Here : https://www.taste.com.au/recipes/cider-glazed-beef-fillet/

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