- 1kg Greenlea eye fillet roast (tied)
- 2 tbs cooking oil (divided)
- 800g red kumara (washed)
- 1 red onion
- 2 tbs manuka honey (divided)
- 2 tbs Dijon mustard
- 1 tbs red wine vinegar
- 1 clove garlic (crushed)
- ¼ cup extra virgin olive oil
- 1 large bunch watercress (thoroughly washed)
- 2 radishes (washed)
- Salt and pepper
Remove the eye fillet roast from the refrigerator 1 hour before cooking to allow the meat to come to room temperature. Pat dry with paper towels, and season well with salt and pepper.
Preheat the oven to 190ºC. Peel the kumara if you like, though the skin is where the nutrients are, and it adds texture and colour to the salad. Cut the kumara into 2cm cubes. Peel and cut the red onion into wedges. Place these into a bowl and drizzle with 1 tablespoon cooking oil, 1 tablespoon honey and season with salt and pepper. Toss to combine. Transfer onto a roasting tray, pushing to the outer edges, leaving space in the centre of the tray.
Place a frying pan on high heat and add 1 tablespoon cooking oil. Place the eye fillet roast on the pan and sear on high heat for 3 minutes per side until browned. Place the browned eye fillet roast in the centre of the roasting tray. Roast at 190°C for 30 minutes (60ºC inside) for medium rare, 35 minutes (65ºC inside) for medium, 40 minutes (70ºC ) for well done. Use a meat thermometer to check doneness.
Transfer the eye fillet roast to a chopping board and immediately cover with a layer of tin foil weighed down with a tea towel. Rest the meat for 20 minutes.
While the eye fillet roast is resting, assemble the salad. Pick the watercress leaves by removing the thickest stems and reserving the tender leaves. Trim the tops off the radishes, cut in half and slice thinly.
In a small bowl, whisk together the 2 tablespoons Dijon mustard, 1 tablespoon red wine vinegar, 1 tablespoon honey, and crushed garlic. Drizzle in the extra virgin oil a little at a time, whisking continuously until dressing becomes thick. Season to taste with salt and pepper.
Arrange the roasted kumara, roasted onion, picked watercress and radish slices on a platter and drizzle with dressing.
Remove the tin foil and tea towel from the roast and remove the strings that the roast is tied with. Carve the eye fillet roast into 1cm thick slices. Season with salt and pepper. Arrange the slices of eye fillet to the centre of the platter and serve immediately.