Time to make: 45 mins, prep 10 mins, cook 30-35 mins
Total cost: $31.08 / $7.77 per serve
- 1 1/2 cups flat-leaf parsley, finely chopped
- 500g whole piece beef eye fillet
- 4 parsnips, peeled, trimmed, halved lengthways
- cooking oil spray
- 4 zucchinis, trimmed
- 3 large carrots, trimmed
- 3 teaspoons plain flour
- 1/3 cup red currant jelly (or use cranberry sauce)
Step 1 Preheat oven to 200°C. Place chopped parsley on a sheet of baking paper, reserving 2 tablespoons for gravy. Spray beef with oil, then roll in parsley, pressing parsley onto the meat. Set aside.
Step 2 Line a baking tray with baking paper. Place parsnips onto prepared tray and spray with oil. Roast for 25-30 minutes, or until golden and tender.
Step 3 Meanwhile, place an oven-proof frying pan over medium-high heat. Add beef and cook for 10 minutes, turning, until browned on all sides. Add 2 tablespoons water to pan. Place pan in oven with parsnips. Roast for 20 minutes for medium rare, or until cooked to your liking.
Step 4 While meat and parsnips are cooking, use a vegetable peeler to create ribbons of zucchini and carrot. Transfer to a bowl and set aside.
Step 5 Once parsnips and beef are cooked, transfer beef to a chopping board, keeping pan juices in frying pan. Cover meat and parnsips with foil to keep warm. Place pan with juices over medium heat. Sprinkle flour into pan juices and stir until combined. Slowly add 3/4 cup water, stirring constantly until combined. Add red currant jelly and stir until well combined. Bring mixture to the boil and let thicken (about 2-3 minutes).
Step 6 Meanwhile, bring a saucepan of water to the boil. Add zucchini and carrot ribbons; cook for 1-2 minutes, or until just tender. Drain. Strain gravy through a fine sieve. Transfer to a jug and stir through reserved 2 tablespoons parsley. Thinly slice beef and serve with carrots, zucchini, parsnips and gravy.