Nature's Fresh tenderloin with slow-roasted parsnip and Salsa Verde

10 mins
50 mins
  • 1.4kg Nature's Fresh beef tenderloin
  • sea salt flakes and freshly-ground black pepper
  • 1 cup extra virgin olive oil
  • 8 parsnips
  • 1 bunch parsley leaves
  • 1 bunch coriander leaves
  • 1 bunch thyme
  • 12 cloves garlic
  • ¼ cup pepitas
  • 2 tsp capers
  • 4 anchovies
  • 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.