Perfect for a midweek lunch, this traditional roast comes complete with a tray of mouth-watering seasonal veg.
INGREDIENTS
- 650 grams beef fillet
- 2 Tbsp. olive oil
- 2 tsp. wholegrain mustard
- 400 grams beetroot, trimmed and halved
- 500 grams orange sweet potato, cut into wedges
- 400 grams baby carrots, trimmed
- 1 red onion, cut into wedges
- 170 grams asparagus, trimmed
- 60 grams baby beetroot leaves (optional)
Horseradish dressing
- 2 tsp. creamed horseradish
- 1 garlic clove, minced
- 2 tsp. wholegrain mustard
- 2 tsp. red wine vinegar
- ¼ cup olive oil
- 2 tbsp double thick cream
METHOD
PREHEAT oven to 240°C
RUB beef with half the olive oil and season with salt and pepper. Heat a large pan over a high heat. Cook beef until browned all over. Spread mustard over the beef and transfer to a roasting dish. Roast for 15 minutes or until beef is cooked as desired. Remove beef from dish and cover to keep warm.
LINE a baking tray with baking paper. Wrap beetroot halves in foil and bake for 10 minutes. Add sweet potatoes, carrots and onion to the baking tray and brush with remaining oil. Season with salt and pepper. Roast the vegetables for 15 minutes or until tender and golden brown. Remove vegetables from the tray. Remove beetroot from the foil and allow to cool. Once cooled, peel and set aside.
PLACE asparagus on the same oven tray and bake for 5 minutes, until just tender.
Horseradish dressing
WHISK creamed horseradish, garlic, mustard and vinegar in a medium bowl until combined. Gradually whisk in the oil and then the cream. Season to taste.
ASSEMBLE warm roast vegetables and beetroot leaves on a serving platter and drizzle with a little horseradish dressing. Slice beef and arrange on top of vegetables. Drizzle with more dressing.
ALSO SEE BALSAMIC-HONEY SHREDDED BEEF BUNS RECIPE
