1.
Preheat the oven to 180°C (gas mark 7)
2.
In a casserole dish, heat the olive oil and butter. Brown the chopped garlic and shallots, before browning the fillet for 2 minutes on each side. Set aside.
3.
Peel the vegetables (carrots, parsnips, onions, eggplants) and cut them in half. Cut the eggplant into squares. Peel the beetroot and cut into 4 quarters.
4.
Sprinkle the raw vegetables with the four-spice mixture, paprika and cumin. Cook them.
5.
On the meat, pour the honey, the balsamic vinegar, and add sage, rosemary, salt and pepper from the mill.
6.
Place the fillet in an ovenproof dish. Add water to the dish, then gradually add the vegetables around the fillet as soon as they are cooked. Season with salt and pepper.
7.
Bake for 30 minutes. Halfway through cooking, turn the fillet over and baste it with the juice (the flesh of the fillet should be white at the end of cooking).
8.
Serve the fillet surrounded by the grilled vegetables.
