Herb-Crusted Roast Beef with Root Vegetables
Method
Preheat the oven to 190°C (170°C fan/Gas Mark 5).
Rub the beef tenderloin with 2 tbsp extra virgin olive oil, the minced garlic, chopped rosemary, salt, and freshly ground black pepper. Make sure the beef is evenly coated with the herb mixture to infuse flavour during roasting.
Place the sliced carrots and parsnip on a baking tray lined with baking parchment. Drizzle with a little extra virgin olive oil, salt, and freshly ground black pepper, tossing to coat the vegetables evenly.
Roast the vegetables in the preheated oven for 30 minutes, stirring once halfway through, until they are tender and slightly caramelised on the edges.
While the vegetables are roasting, place the beef tenderloin on a separate roasting tin. Roast for 30–35 minutes, or until the internal temperature reaches 54°C for medium-rare.
Once done, remove the beef from the oven and let it rest for 5–10 minutes to allow the juices to redistribute before slicing.
Slice the tenderloin into thin slices and serve with the roasted carrots and parsnip. Garnish with extra fresh rosemary if desired for a flavourful presentation.
This Herb-Crusted Roast Beef with Root Vegetables is a classic dish that combines the delicate flavors of tender beef with the earthiness of roasted carrots and parsnip. The rosemary and garlic add depth to the roast, while the vegetables provide a nutrient-rich and delicious side. Ideal for a cozy, healthy meal!
Nutrition Facts
Per serving
