Beef fillet with roasted vegetables
3
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Plate up an elegant mix of asparagus spears, tender roast beef and crisp sweet potato. Voila!
Ingredients
Oil spray
1 x 3 second spray(s)
White sweet potato
525 g, peeled, chopped, purchase 600g
Garlic
8 clove(s), unpeeled
Olive oil
2 tbs
Beef fillet (tenderloin), raw
700 g, fat trimmed, purchase 750g
Zucchini
3 medium, chopped
Red onion
2 medium, cut into wedges
Cherry tomatoes
200 g
Fresh thyme
2 tbs, (8 sprigs)
Vinegar
1 tbs, red wine
Asparagus
3 bunch(es)
Shaved parmesan cheese
½ cup(s), (40g)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place sweet potato and garlic on tray, drizzle with half the olive oil and bake for 20 minutes.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Add beef to pan and cook for 3–4 minutes each side or until browned. Transfer beef to baking tray with sweet potato and garlic. Add zucchini, red onion, tomatoes and thyme. Drizzle with vinegar, then season with salt and freshly ground black pepper.
3
Bake beef for a further 20–25 minutes or until vegetables are tender and meat is medium-rare or cooked to your liking. Transfer beef to a plate. Cover with foil and rest for 10 minutes, then slice thickly. Cover vegetables with foil to keep warm.
4
Boil, steam or microwave asparagus until tender, then drain well. Place asparagus in a medium bowl with parmesan, remaining olive oil, salt and freshly ground black pepper, tossing to combine. Serve beef with roasted vegetables and asparagus.
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