Beef fillet with a red wine jus and crisp parsnip

Beef fillet with a red wine jus and crisp parsnip

This special beef roast is one to impress with, the tender beef fillet and a rich wine sauce are unbelievably good together.

Preparation Time: Cook Time:

Ingredients / serves 6

  • 1 kg beef eye fillet
  • 2 cup beef stock
  • 1 cup red wine
  • 200 g parsnips, peeled and shredded
  • ½ cup fresh flat-leaf parsley leaves
  • mashed potato to serve


Preheat oven to 200ºC. If you have time, tie the beef with short pieces of string at 5cm intervals (you can also get your butcher to do this). Brush the beef lightly with oil and sear it on all sides over a moderately-high heat until evenly browned. Season the beef well with ground pepper and salt.
Place the beef on a rack in a roasting dish. Add a little water to the roasting dish (about ½ cup). Roast for 20-25 minutes for rare, 30-35 minutes for medium and 40-45 minutes for well done. For ease and accuracy use a meat thermometer.
While the beef is roasting, place stock and red wine in a saucepan. Bring to the boil over a high heat. Boil rapidly (uncovered) for 10-15 minutes or until the liquid is reduced to 1 cup and is thick and syrupy. Set it aside and reheat when serving beef.
Remove the beef, cover loosely with foil and allow it to rest for 20 minutes before carving. Slice the beef thickly and place it on a bed of mashed potato. Sprinkle with the crisp parsnip and parsley. Drizzle the warm red wine jus around the beef and mashed potato to serve.
To make the crisp parsnip: Heat oil in deep-fryer or saucepan to 190°C (if you don't have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when the oil is hot enough). Cook the parsnip in two batches until crisp and golden. Drain on a paper towel, then sprinkle with sea salt. Deep fry the parsley leaves until crisp, then drain on a paper towel.

Essential Tips

  • Judging your roast’s degree of doneness using a meat thermometer. The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.
  • You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.


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Beef fillet with a red wine jus and crisp parsnip

Beef fillet with a red wine jus and crisp parsnip
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