Country Style - - COUNTRY CHEF -

Serves 6 3 large parsnips, peeled 3 large pota­toes, un­peeled 3 large car­rots, peeled 3 large beet­root, peeled 10 gar­lic cloves ½ cup olive oil 1 bunch thyme, leaves picked, chopped 6 sprigs rose­mary, leaves picked, chopped 6 x 200g pieces beef ten­der­loin (eye fil­let) 40g but­ter small nas­tur­tium leaves, to gar­nish* Pre­heat oven to 200°C. Cut parsnips, pota­toes, car­rots and beet­root into even-sized pieces. Place parsnip, potato, car­rot and gar­lic in a large bowl. Add ¼ cup of oil and sea­son with sea salt. Toss to coat veg­eta­bles in oil. Place beet­root in a sep­a­rate bowl. Add 1 ta­ble­spoon of re­main­ing oil and toss to coat. Sea­son with sea salt. Trans­fer veg­eta­bles to 2 large bak­ing trays, plac­ing beet­root on one end to pre­vent it colour­ing other veg­eta­bles. Roast for 50 min­utes or un­til golden. Sprin­kle thyme and rose­mary over veg­eta­bles and toss to com­bine. Keep warm. Sea­son ten­der­loin on both sides. Heat re­main­ing oil in 2 oven­proof fry­ing pans over a medium-high heat un­til smok­ing hot. Cook ten­der­loin for 2 min­utes each side or un­til browned. Trans­fer pans to oven and cook for 8–10 min­utes for medium-rare or un­til cooked to your lik­ing. Trans­fer ten­der­loin to a tray and rest in a warm place for 6–8 min­utes. Re­serve 1 fry­ing pan. Place but­ter in re­served fry­ing pan over a high heat un­til but­ter melts and is siz­zling. Re­move from heat. Ar­range veg­eta­bles on plates. Cut ten­der­loin pieces in half and ar­range on veg­eta­bles. Driz­zle with melted but­ter and gar­nish with nas­tur­tium leaves.

En­sure nas­tur­tium leaves have not been treated with sprays.

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