Oven-roasted beef eye round with roast vegetables and spelt

Ingredients

For 1 serving

• Beef eye of round160 g
• Farro55 g
• Eggplant100 g
• Bell peppers100 g
• Red onion50 g
• Rosemary2 g
• Garlic1 clove
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: June – September

Method

1. Preheat the oven to 190 °C (conventional). Bring a pan of salted water to the boil and cook the spelt for 25 minutes, until tender but still al dente; drain.
2. Meanwhile wash the aubergine and peppers; cut the aubergine into cubes of about 2 cm, the deseeded peppers into similar pieces and the red onion into wedges.
3. Rub the beef with salt, pepper, the chopped rosemary and a drizzle of oil. Heat a frying pan over high heat and sear it for 4–5 minutes, turning, until browned on all sides.
4. Put it in a roasting tin with the vegetables, the crushed garlic, the remaining oil and a pinch of salt and roast for 25 minutes, until the vegetables are tender and golden and the meat feels springy when pressed (pink in the centre).
5. Rest the meat for 5 minutes so it stays juicy; remove the garlic, slice the beef thinly and serve with the spelt and vegetables.