Marinated then barbecued, this beef eye fillet roast is the hero dish of any special occasion. Β Start this recipe a day ahead.
- Combine boiling water and sugar in a large ceramic baking dish. Stir until sugar dissolves. Add barbecue sauce, ketchup, thyme, garlic and peppercorns. Stir until combined. Add beef, turning to coat. Cover. Refrigerate for 6 hours or overnight, turning occasionally in marinade.
- Make Freekeh and Cranberry Salad: Cook freekeh following packet directions until just tender. Drain. Refresh under cold water. Drain well. Transfer to a large serving bowl. Add onion, vinegar and oil. Toss to combine. Stand at room temperature for 30 minutes.
- Meanwhile, place a large sheet of baking paper on a board. Combine seasoning, and smoked and sweet paprika in a bowl. Sprinkle evenly over the paper. Season with salt and pepper. Drain beef from marinade. Discard marinade. Roll beef in spice mixture to coat all over.
- Preheat a large chargrill pan or barbecue grill on medium heat. Cook beef for 5 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 minutes.
- Meanwhile, add cranberries, orange segments, baby rocket and mint to freekeh. Roughly chop 1/2 the parsley. Leave remaining parsley leaves whole. Add to salad. Season with salt and pepper. Toss to combine. Transfer to a serving platter.
- Slice beef. Serve on salad.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set