BEEF TENDERLOIN WITH ROASTED ROOT VEGETABLES
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.