800g eye fillet
50ml verjuice or white wine
1 – 2 tbsp red wine vinegar
1 bunch dutch carrots, cleaned and stem removed
4 garlic cloves
1 tsp salt
1 tsp whole peppercorns
1 tbsp fresh thyme, chopped
3 tbsp olive oil
1 cup tinned chickpeas, drained and rinsed
1 garlic clove
1/4 cup parsley, chopped
Salt and pepper
Pre-heat the oven to 180-190°C. In a mortar and pestle, add the marinade ingredients and crush to paste. Stir in the olive oil. Rub the marinade over the beef, coating all over.
In a hot pan, sear the beef on all sides (approx. 1-2 minutes each side).
Lay the carrots in a single layer on the bottom of a rectangular baking dish, then place the beef on top. Pour over the verjuice and vinegar. Bake in the oven for 20-30 minutes, or until cooked to your liking. Allow to rest for half the cooking time before carving.
To prepare chickpea mash, gently crush chickpeas and add to a pot with remaining mash ingredients, combine well and warm through. Serve with eye fillet and dutch carrots.