Rosemary Beef Tenerloin With Autumn Veggies
Recipe: #31680
March 19, 2019
Categories: Roast Beef, Pumpkin, Oven Roast, Gluten-Free, No Eggs, Non-Dairy, Beef Dinner, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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