Nature's Fresh tenderloin Christmas roast with chorizo, candied root vegetables and Tuscan kale

10 mins
50 mins
  • 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.