Roast beef with salsa verde
orange sweet potato (kumara)
900 g, cut into 3cm pieces
12 individual, (yellow), halved
6 medium, (roma), quartered lengthways
lean beef fillet
800 g, (buy 1kg), fat trimmed
fresh flat-leaf parsley
baby capers, rinsed, drained
1 clove(s), chopped
2 x 3 second spray(s)
- Preheat oven to 200°C. Line 2 large baking trays with baking paper. Arrange the sweet potato, squash and tomato on the trays and lightly spray with oil. Bake for 30 minutes or until tender. Set aside to cool.
- Meanwhile, heat a non-stick frying pan over high heat. Lightly spray beef with oil and cook, turning, for 5 minutes or until browned. Transfer to a roasting pan. Roast for 25-30 minutes for medium-rare or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside to rest for 15 minutes before slicing.
- Meanwhile, combine the parsley, mint, capers, garlic, mustard, lemon juice, oil and 1 tablespoon water in a food processor. Process until finely chopped.
- Combine the rocket and vegetables just before serving. Serve the roasted vegetable salad with the beef and salsa verde.