Rosemary Beef Tenerloin With Autumn Veggies
March 19, 2019
"From our Saturday newspaper The Weekend West. Times are estimated."
- 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
Remove beef from fridge and stand for 15 minutes.
Combine vegies and half the oil in a roasting pan and season with salt and pepper.
Cook in a hot oven (200C) for 45 minutes, or until tender.
Meanwhile, put beef in bowl and add rosemary, garlic and remaining oil and season with salt and pepper and rub to coat.
Heat a flameproof roasting pan over a high heat and add beef and cook, turning occasionally, for 3 minutes, or until browned.
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.
Remove string, slice beef. Serve with vegies, gravy and peas and garnish with rosemary.
Tips & Variations
No special items needed.