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Photo of Roast beef with salsa verde by WW

Roast beef with salsa verde

Total Time
1 hr 35 min
35 min
1 hr
To save yourself time in the kitchen you can cook the beef, veg and salsa verde up to 4 hours ahead and store in the fridge. Bring to room temperature to serve.


Orange sweet potato (kumara)

900 g, cut into 3cm pieces

Button squash

12 individual, (yellow), halved


6 medium, (roma), quartered lengthways

Beef fillet (tenderloin), raw

800 g, (buy 1kg), fat trimmed

Fresh flat-leaf parsley

1 cup(s)

Fresh mint

1 cup(s)

Capers, rinsed, drained

1 tbs


1 clove(s), chopped

Dijon mustard

2 tsp

Lemon juice

1 tbs

Olive oil

1 tbs


80 g

Oil spray

2 x 3 second spray(s)


  1. 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.
  2. 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.
  3. Meanwhile, combine the parsley, mint, capers, garlic, mustard, lemon juice, oil and 1 tablespoon water in a food processor. Process until finely chopped.
  4. Combine the rocket and vegetables just before serving. Serve the roasted vegetable salad with the beef and salsa verde.