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Photo of Roasted beef fillet with Thai pesto and salad by WW

Roasted beef fillet with Thai pesto and salad

5
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Mint, coriander, chilli and ginger Thai pesto with a roasted beef and colourful carrot, cabbage and snow pea salad.

Ingredients

Fresh mint

½ cup(s), chopped

Fresh coriander

½ cup(s), chopped

Fresh red chilli

1 whole, chopped

Fresh ginger

2 tsp, finely grated

Lime juice

1 tbs

Olive oil

2 tsp

Beef fillet (tenderloin), raw

400 g, (Buy 500g)

Tamari, salt-reduced

2 tsp, (Japanese soy sauce)

Red cabbage

1 cup(s), (¼ small) shredded

Carrot(s)

2 medium, coarsely grated

Snow peas

150 g, thinly sliced

Red onion

½ small, thinly sliced

Lime(s)

1 medium, wedges

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Process mint, coriander, chilli, ginger, juice and oil in a food processor to form a paste, adding 1–2 teaspoons water if it becomes too thick.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook beef, turning, for 3–4 minutes or until browned. Place beef on prepared tray and spread with half the pesto. Bake for 15–20 minutes for medium or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 5 minutes before thinly slicing.
  3. Combine remaining pesto and tamari in a large bowl. Add cabbage, carrot, snow peas and onion and toss to combine. Serve beef with salad and lime wedges.

Notes

SERVING SUGGESTION: Basmati rice.

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