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Photo of Beef fillet with roasted vegetables by WW

Beef fillet with roasted vegetables

Total Time
1 hr 15 min
15 min
45 min
Plate up an elegant mix of asparagus spears, tender roast beef and crisp sweet potato. Voila!


Oil spray

1 x 3 second spray(s)

White sweet potato

525 g, peeled, chopped, purchase 600g


8 clove(s), unpeeled

Olive oil

2 tbs

Beef fillet (tenderloin), raw

700 g, fat trimmed, purchase 750g


3 medium, chopped

Red onion

2 medium, cut into wedges

Cherry tomatoes

200 g

Fresh thyme

2 tbs, (8 sprigs)


1 tbs, red wine


3 bunch(es)

Shaved parmesan cheese

½ cup(s), (40g)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place sweet potato and garlic on tray, drizzle with half the olive oil and bake for 20 minutes.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Add beef to pan and cook for 3–4 minutes each side or until browned. Transfer beef to baking tray with sweet potato and garlic. Add zucchini, red onion, tomatoes and thyme. Drizzle with vinegar, then season with salt and freshly ground black pepper.
  3. Bake beef for a further 20–25 minutes or until vegetables are tender and meat is medium-rare or cooked to your liking. Transfer beef to a plate. Cover with foil and rest for 10 minutes, then slice thickly. Cover vegetables with foil to keep warm.
  4. Boil, steam or microwave asparagus until tender, then drain well. Place asparagus in a medium bowl with parmesan, remaining olive oil, salt and freshly ground black pepper, tossing to combine. Serve beef with roasted vegetables and asparagus.


TIP: You can use balsamic vinegar instead of red wine vinegar to create this flavour-filled beef dish.