Roasted beef fillet with Thai pesto and salad
1
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.
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