Pepper Crusted Beef with Roasted Asparagus 

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Roast beef takes on a whole new zing with this easy variation on a classic.

Ingredients:

12 Baby chat potatoes

1 Tbsp Olive oil

1 1/2 tsp Cracked black pepper

1/2 tsp Sea salt

500 g Piece of lean eye fillet beef

2 Bunches of asparagus, woody ends removed

8 - 12 Large cherry tomatoes

Directions:

Preheat oven to 180ºc. Toss potatoes in 1 tsp of the oil, then place into large roasting dish. Bake in pre-heated oven 10 mins.

Meanwhile, combine pepper and salt on dinner plate, and roll beef firmly in mixture to form a thin crust. Heat remaining oil in small pan and brown beef on all sides to seal crust. Remove from heat, place into baking pan with potatoes and cook a further 15 mins.

Scatter asparagus spears and tomatoes over potatoes and bake 10 mins more. Remove meat from pan and wrap in foil to rest for a few minutes. Slice beef thickly and serve at once with vegetables.

Author:

Asparagus Australia

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