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Beef tenderloin with potatoes, asparagus and horseradish cream

Beef tenderloin with potatoes, asparagus and horseradish cream

Total Time
1 hr 5 min
25 min
40 min
Hosting a dinner party? Don’t stress over fussy preparations and complicated techniques. This simple melt-in-the mouth beef roast with lemony, rosemary potatoes and asparagus is guaranteed to impress guests. The horseradish cream, which can be made a day ahead, takes the dish to the next level!


Beef fillet (tenderloin), raw

700 g

Fresh rosemary

2 tbs, finely chopped

Olive oil

2 tbs


2 clove(s), crushed

Fresh lemon rind

1 tsp, finely grated

Baby potatoes

750 g, chat variety, halved


500 g, spears, trimmed

Oil spray

1 x 3 second spray(s)

99% fat-free, plain Greek yoghurt, unsweetened

¾ cup(s), (180g)

Horseradish cream

2 tbs

Fresh chives

2 tbs

Dijon mustard

1½ tsp


  1. To make horseradish cream, combine all ingredients in a small bowl. Season with salt and pepper and mix well. Cover and refrigerate.
  2. Preheat oven to 220°C. Lightly spray a large, shallow-sided baking tray with oil. Tie beef with cooking string at 2cm intervals.
  3. Combine rosemary, oil, garlic and lemon rind in a small bowl. Season with salt and pepper and mix well. In a large bowl, toss potatoes with 1 tablespoon of the rosemary mixture. Transfer to prepared tray and spread evenly. Add asparagus and 2 teaspoons of the rosemary mixture to the same bowl, toss well and set aside.
  4. Rub the remaining rosemary mixture all over beef. Place beef on prepared tray in centre of potatoes. Bake for 25-30 minutes or until beef is cooked to your liking. Remove tray from oven. Transfer beef to a plate, cover loosely with foil and rest for 10-15 minutes. Meanwhile, add reserved asparagus to the tray, return to oven for a further 10-15 minutes, or until vegetables are tender. Carve beef into 12 slices. Serve with vegetables and horseradish cream.


TIP: To cut back on prep time, ask your butcher to tie up the beef tenderloin for you.