Parsley and pepper beef with roasted tomatoes
6
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Tender beef fillet served with brown rice, quinoa, kale, mint and feta salad drizzled with fresh lemon juice.
Ingredients
Beef fillet (tenderloin), raw
480 g, (Buy 600g) (see tip)
Pepper
2 tsp, craked black
Fresh flat-leaf parsley
⅓ cup(s), finely choppped
Cherry tomatoes
250 g, halved
Quick cup, brown rice and quinoa
250 g
Red onion
1 small, finely chopped
Kale
80 g, finely shredded
Fresh mint
⅓ 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)
Instructions
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.
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