Nature's Fresh tenderloin with roasted white sweet potato and beetroot

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
  • 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.