Roast beef fillet with currants and spices with aubergine puree | Allyson Gofton
You can prepare this stunning roast beef up to 2 days ahead. It is particularly delicious when served with currant and parsley spiked aubergine puree.
Ingredients
- ½ cup currants
- 2 tablespoons port
- 2 cloves garlic
- ½ teaspoon each dried basil, oregano, cumin, thyme and pepper
- 6 tablespoons olive oil
- 750 gram piece eye fillet, well trimmed
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