Nature's Fresh tenderloin with roasted white sweet potato and beetroot
1.4kg Nature's Fresh beef tenderloin
sea salt flakes and freshly-ground black pepper
½ cup extra virgin olive oil
4 medium white sweet potato
1 medium beetroot
1 cup red wine
½ cup beef jus
2 cups baby beetroot leaves
4 radishes, shaved
½ bunch chervil leaves
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.
Meanwhile arrange the sweet potatoes and beetroot in a roasting pan and bake for 45 minutes, until tender. Peel the sweet potatoes and cut into slices. Peel the beetroot and combine with the wine and in a small saucepan and simmer for 15 minutes. Strain through a fine sieve.
Mix the beetroot leaves, radishes and chervil. Carve the beef, then serve with the salad and sauce.