Rosemary Beef Tenerloin With Autumn Veggies

4
Servings
15m
Prep Time
55m
Cook Time
1h 10m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (514.3 g)
  • Calories 827.8
  • Total Fat - 55.6 g
  • Saturated Fat - 20.6 g
  • Cholesterol - 180.1 mg
  • Sodium - 723.9 mg
  • Total Carbohydrate - 25.4 g
  • Dietary Fiber - 3.6 g
  • Sugars - 9 g
  • Protein - 56.2 g
  • Calcium - 84.5 mg
  • Iron - 6.8 mg
  • Vitamin C - 16 mg
  • Thiamin - 0.4 mg

Step 1

Remove beef from fridge and stand for 15 minutes.

Step 2

Combine vegies and half the oil in a roasting pan and season with salt and pepper.

Step 3

Cook in a hot oven (200C) for 45 minutes, or until tender.

Step 4

Meanwhile, put beef in bowl and add rosemary, garlic and remaining oil and season with salt and pepper and rub to coat.

Step 5

Heat a flameproof roasting pan over a high heat and add beef and cook, turning occasionally, for 3 minutes, or until browned.

Step 6

Cook in hot oven (200C) for about 20 minutes for medium rare, or until cooked to your liking and transfer to a plate to rest, covered loosely with foil, for 15 minutes.

Step 7

Remove string, slice beef. Serve with vegies, gravy and peas and garnish with rosemary.

Tips & Variations


No special items needed.

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