Ingredients
- 850 grams beef tenderloin (trimmed and tied with kitchen string)
- 2 parsnip (medium and quartered lengthways)
- 400 grams pumpkin ( butternut pumpkin, quartered lengthways, seeds removed, 1/4 butternut pumpkin)
- 350 grams carrots (baby carrots, we call them Dutch carrots 1 bunch specified) trimmed and peeled
- 2 tablespoons olive oil (40 mls)
- Salt, to taste
- Pepper, to taste
- 1 tablespoon finely chopped fresh rosemary
- 1 garlic clove, minced
- 165 gram gravy (prepared gravy, to serve 1 packet)
- 1/2 bunch fresh rosemary to garnish
- 250 grams peas, steamed to serve
How to Make
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Step 1: Remove beef from fridge and stand for 15 minutes.
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Step 2: Combine vegies and half the oil in a roasting pan and season with salt and pepper.
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Step 3: Cook in a hot oven (200C) for 45 minutes, or until tender.
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Step 4: Meanwhile, put beef in bowl and add rosemary, garlic and remaining oil and season with salt and pepper and rub to coat.
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Step 5: Heat a flameproof roasting pan over a high heat and add beef and cook, turning occasionally, for 3 minutes, or until browned.
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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.
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Step 7: Remove string, slice beef. Serve with vegies, gravy and peas and garnish with rosemary.
We hope you enjoy this recipe!
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