Beef tenderloin with potatoes, asparagus and horseradish cream
3
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
Hosting a dinner party? Don’t stress over fussy preparations and complicated techniques. This simple melt-in-the mouth beef roast with lemony, rosemary potatoes and asparagus is guaranteed to impress guests. The horseradish cream, which can be made a day ahead, takes the dish to the next level!
Ingredients
Beef fillet (tenderloin), raw
700 g
Fresh rosemary
2 tbs, finely chopped
Olive oil
2 tbs
Garlic
2 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
Baby potatoes
750 g, chat variety, halved
Asparagus
500 g, spears, trimmed
Oil spray
1 x 3 second spray(s)
99% fat-free, plain Greek yoghurt, unsweetened
¾ cup(s), (180g)
Horseradish cream
2 tbs
Fresh chives
2 tbs
Dijon mustard
1½ tsp
Instructions
1
To make horseradish cream, combine all ingredients in a small bowl. Season with salt and pepper and mix well. Cover and refrigerate.
2
Preheat oven to 220°C. Lightly spray a large, shallow-sided baking tray with oil. Tie beef with cooking string at 2cm intervals.
3
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.
4
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.
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