Roast Beef a la Medici

This beef dish is very different to a lot we all generally  cook here in New Zealand , I think perhaps better served in Autumn or Winter, give it a try and tell me what you think. Served here with mushroom risotto .


  • 1 piece beef scotch fillet, about 900g-1kg
  • 2 cloves garlic, minced finely
  • 1/2 tsp cinnamon
  • 2 tbsp olive oil
  • ground black pepper
  • 2-3 sprigs fresh mint
  • 2 tbsp olive oil
  • 2 medium beetroot, peeled and cut into matchsticks
  • 2 tsp brown sugar
  • pinch of cinnamon
  • 1 1/2 cups beef stock
  • 1 cup red wine
  • 1/4 cup red wine vinegar
  • salt and pepper
  • 3 tbsp chopped mint


  1. Place meat in a non-corrosive container. Mix garlic, cinnamon, oil and pepper. Pour this over meat and add sprigs of mint. Cover and chill for at least 1 hour but up to 2 days.
  2. Make sauce; heat olive oil and fry beetroot with sugar and cinnamon for a couple of minutes, until sizzling. Add stock, wine and vinegar and simmer for 15 minutes. Season to taste.
  3. Preheat oven to 200ºC. Remove meat from the marinade and brown in a heavy pan. Transfer to a roasting dish and roast f0r 30 minutes, or until done to your liking. Rest meat for 5-8 minutes before carving.
  4. While meat rests, heat up the sauce and add mint. If desired, garnish with fried parsnip shavings and accompany with a bowl of mashed parsnip or potatoes.

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