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Photo of Parsley and pepper beef with roasted tomatoes by WW

Parsley and pepper beef with roasted tomatoes

Total Time
50 min
20 min
30 min
Tender beef fillet served with brown rice, quinoa, kale, mint and feta salad drizzled with fresh lemon juice.


Beef fillet (tenderloin), raw

480 g, (Buy 600g) (see tip)


2 tsp, craked black

Fresh flat-leaf parsley

cup(s), finely choppped

Cherry tomatoes

250 g, halved

Quick cup, brown rice and quinoa

250 g

Red onion

1 small, finely chopped


80 g, finely shredded

Fresh mint

cup(s), leaves torn

Lemon juice

2 tbs

Olive oil

3 tsp

Reduced fat feta cheese

70 g

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Line 2 baking trays with baking paper.
  2. Lightly spray beef with oil and sprinkle with cracked pepper. Heat a large non-stick frying pan over medium heat. Cook beef, turning occasionally, for 5 minutes or until browned. Transfer to a prepared tray. Bake for 20–25 minutes or until cooked to your liking. Press parsley onto beef to coat. Cover beef with foil and set aside to rest for 5 minutes before thickly slicing.
  3. Meanwhile, place tomatoes, cut-side up, on remaining baking tray. Season with salt. Bake with beef for 15 minutes or until softened.
  4. Meanwhile, cook rice following packet instructions or until warmed through. Transfer to a large bowl. Add onion, kale, mint, juice and oil and toss to combine. Crumble over feta.
  5. Serve beef with tomatoes, kale salad and lemon wedges.


TIP: Ask your butcher for beef fillet from the centre of the tenderloin to ensure the beef cooks evenly.