Beef tenderloin with potatoes, asparagus and horseradish cream
Lean beef fillet
2 tbs, finely chopped
2 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
750 g, chat variety, halved
500 g, spears, trimmed
1 x 3 second spray(s)
99% fat-free plain Greek yoghurt
¾ cup(s), (180g)
- To make horseradish cream, combine all ingredients in a small bowl. Season with salt and pepper and mix well. Cover and refrigerate.
- Preheat oven to 220°C. Lightly spray a large, shallow-sided baking tray with oil. Tie beef with cooking string at 2cm intervals.
- Combine rosemary, oil, garlic and lemon rind in a small bowl. Season with salt and pepper and mix well. In a large bowl, toss potatoes with 1 tablespoon of the rosemary mixture. Transfer to prepared tray and spread evenly. Add asparagus and 2 teaspoons of the rosemary mixture to the same bowl, toss well and set aside.
- Rub the remaining rosemary mixture all over beef. Place beef on prepared tray in centre of potatoes. Bake for 25-30 minutes or until beef is cooked to your liking. Remove tray from oven. Transfer beef to a plate, cover loosely with foil and rest for 10-15 minutes. Meanwhile, add reserved asparagus to the tray, return to oven for a further 10-15 minutes, or until vegetables are tender. Carve beef into 12 slices. Serve with vegetables and horseradish cream.