- 2kg scotch fillet, trimmed
- sea salt flakes and freshly-ground black pepper
- 16 slices Serrano ham
- ½ bunch sage leaves
- finely grated zest of 2 lemons
- ¼ cup extra virgin olive oil
- 4 parsnips, peeled and chopped
- 2 swedes, peeled and chopped
- 4 carrots, peeled and chopped
- 4 small beetroot, peeled and chopped
- 4 small red onions, cut into wedges
- 8 cloves garlic
- 1 tsp capers
- 1 bunch lemon thyme leaves
- 1 Tbsp red wine vinegar
- 1 bunch basil leaves, torn
1 Preheat oven to 220°C. Pat the beef dry with kitchen paper and season generously with salt and pepper. Arrange 8 Serrano slices on a piece of cling film so that their long edges overlap, then place a second layer above the first row with the remaining slices. Scatter with sage and lemon zest.
2 Place the beef on the near edge of the Serrano, then roll up to wrap. Remove the cling film, then tie in place with kitchen strong. Rub with 1 Tbsp extra virgin olive oil, then place in a roasting pan and bake for 20 minutes.
3 Toss the vegetables in the remaining olive oil and season with salt and pepper. Arrange in a second roasting pan. Turn the oven down to 180°C, then bake for 45 minutes, until the beef is medium (66°C if tested with a probe thermometer) and the vegetables are lightly browned. Set the beef aside to rest.
4 Combine the garlic and capers in a mortar with a little salt and pound to crush. Mix in the lemon thyme and vinegar, then drizzle over the vegetables and bake for 10 more minutes. Toss in the basil. Carve the beef, then serve with the vegetables.