- Serves: 4
- Cook Time: 1 hour 45 minutes
- Prep Time: 15 minutes plus 6 hrs marinating
- Effort: easy
For the beef
- 6 spring onions
- 2 green chillies, sliced
- 1 tbsp sliced garlic
- 2 tsp thyme leaves
- 2 tbsp lime juice
- 2 tsp ground allspice
- 1 tsp demerara sugar
- 3 tbsp rapeseed oil
- 1 beef fillet, about 700g, cut from the middle
For the vegetables
- 8 large new potatoes, quartered
- 8 small onions, peeled but left whole
- 1 garlic clove, crushed
- 1 tbsp chopped rosemary
- 1 tsp thyme leaves
- 100 g butter
- 1 tbsp demerara sugar
- 150 ml chicken stock
- 1 small handful chopped parsley
Tips and Suggestions
Make sure the shiny side of the foil is to the inside of the bag when cooking the vegetables: it reflects the heat, making them cook quicker.
1. For the beef: in a small food processor combine the spring onions, chilli, garlic, thyme, lime juice, allspice, sugar and rapeseed oil, plus 1 teaspoon of flaky sea salt and ½ teaspoon of cracked black pepper. Blend to a paste then tip it into a non-corrosive container. Rub the paste all over the beef fillet and leave to marinate for at least 6 hours, or overnight. Bring the meat to room temperature before barbecuing.
2. For the vegetables: make a large double-layered bag from kitchen foil and put the potatoes, onions, garlic, rosemary, thyme, butter and sugar in it. Add 1 teaspoon of salt and 1 teaspoon of cracked black pepper then carefully add 150ml chicken stock and seal the bag tightly.
3. Preheat the barbecue to a low heat. Put the bag of vegetables on it and cook for 1½ hours. Remove the bag from the heat and set aside unopened while you cook the beef.
4. Increase the heat of the barbecue to medium-high and cook the beef fillet, turning, until medium rare and nicely charred. Set aside to rest for 15 minutes before carving.
5. Sprinkle the vegetables with chopped parsley and serve them and the sauce that has formed from the cooking juices with the sliced beef.
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