Nature's Fresh tenderloin Christmas roast with chorizo, candied root vegetables and Tuscan kale
1.4kg Nature's Fresh beef tenderloin
sea salt flakes and freshly-ground black pepper
½ cup extra virgin olive oil
6 parsnips, peeled and chopped
12 heirloom carrots, peeled and chopped
12 garlic cloves, halved
2 Tbsp golden syrup
juice of 2 limes
2 chorizo, sliced
1 bunch Tuscan kale, trimmed
red wine jus, to serve
Preheat oven to 190°C. season the tenderloin generously with salt and pepper, then rub with 1 Tbsp extra virgin olive oil. Arrange in a roasting pan and bake for 45 minutes, until medium rare, then rest for 10 minutes.
Toss the parsnips, carrots and garlic in the remaining oil and season with salt and pepper, then arrange in a second roasting pan. Bake for 45 minutes, until the vegetables are almost tender. Drizzle with the golden syrup and lime juice then bake for 5 more minutes. Add the Tuscan kale and bake for a final 5 minutes.
Carve the beef and serve with the vegetables and jus.