Looking for some inspiration for your Sunday roast? You should try this tender Tipperary Roast Beef recipe from Eathos.

"The cut we use in the restaurant is eye of the round which is laborious but worth the effort. For home cooking, I’d recommend using beef fillet. Serve this with our sweet potato wedges and the green bean salad. The garnishes of pearl onions and fried Brussels sprouts add texture and flavour" – Lisa Murrin

Yield: Serves:4-6

Ingredients

  • 1kg/2.2lbs oz trimmed beef fillet
  • 4 tablespoons olive oil
  • 1 teaspoon Maldon sea salt
  • 1 teaspoon black pepper
  • 100g/3.5oz Brussels sprouts
  • 100g/3.5oz baby pearl onions
  • Olive oil
  • ½ lemon, juice only
  • 1 tablespoon butter, melted
  • Olive oil or sunflower oil
  • ½ lemon, juice only

Method

  1. Preheat the oven to 220°C/gas mark 7. Place the beef in a bowl with olive oil, salt and pepper ensuring the meat is coated in oil and seasoning.
  2. Heat a large pan until very hot. Sear the meat all over. If the pan is not big enough to hold the entire fillet, cut the meat into two or three pieces. Transfer to a roasting tray and place in the oven for 15-18 minutes. This will cook the beef to medium.
  3. Remove the meat from the oven and leave to rest. Meanwhile, prepare the Brussels sprouts and pearl onions by blanching both in boiling water for three minutes. Drain and refresh in ice-cold water.
  4. Peel away the leaves of the sprouts. Fry the leaves in a splash of hot olive oil until slightly blackened. Remove, pat dry then season and drizzle with the lemon juice.
  5. Separate the onions into layers then drizzle with lemon juice and the melted butter. Bake at 100°C for ten to 12 minutes.
  6. Slice the cold beef into 2cm thick slices and sprinkle with some Maldon sea salt to enhance the flavour. Serve with sweet potato wedges and green beans, garnished with the sprout leaves, pearl onions, sliced spring onions and pea shoots. Optionally, you can add shaved truffle and black olive powder as we have here.

Tip: We would often serve this with horseradish sauce in Eathos.