Nature's Fresh tenderloin with slow-roasted parsnip and Salsa Verde
1.4kg Nature's Fresh beef tenderloin
sea salt flakes and freshly-ground black pepper
1 cup extra virgin olive oil
1 bunch parsley leaves
1 bunch coriander leaves
1 bunch thyme
12 cloves garlic
¼ cup pepitas
2 tsp capers
finely grated zest and juice of 2 lemons
chilli oil, serve
Preheat oven to 190°C. season the tenderloin generously with salt and pepper, then rub with 2 Tbsp extra virgin olive oil. Arrange in a roasting pan and bake for 45 minutes, until medium rare, then rest for 10 minutes.
Meanwhile wrap the parsnips in foil and bake or 45 minutes. Combine the parsley, coriander, thyme, garlic, pepitas, capers, anchovies, zest, juice and remaining oil in a blender and purée until smooth. Season with salt and pepper.
Carve the beef and serve with the parsnips, Salsa Verde and chilli oil.