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

serves

8

prep

10 mins

cook

50 mins

difficulty

Easy

ingredients

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

method

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.

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Spice up your life with this. A dash of Zhoug, add

THIS IS THE 💚 OF Queensland! Muttaburra is the

THIS RECIPE MAKES US THINK OF CHRISTMAS 🎄🎄… it must be the roast and the chermoula sauce! If you’re thinking of something different for #christmasmenu this year, we suggest our #naturesfreshnaturalbeef RUMP ROAST. Full recipe details follow.

Ingredients:

1.2kg piece Nature’s Fresh bolar blade

sea salt flakes and freshly-ground black pepper

2 tsp harissa paste

½ cup extra virgin olive oil

2 tsp cumin seeds

1 tsp coriander seeds

1 bunch coriander leaves

1 bunch parsley leaves

½ bunch thyme leaves

4cm piece ginger, minced

4 cloves garlic, minced

finely-grated zest and juice of 2 lemons

1 tsp chilli flakes

1 cup chickpea four

2 Tbsp buckwheat flour

2 sprigs rosemary leaves, finely chopped

Method:

1/ Truss the bolar blade with kitchen string, then rub with salt, pepper, harissa and 1 Tbsp olive oil. Set on a rack over a roasting pan and place in a moderate lidded barbecue and roast for 45 minutes, until medium. Allow to rest for 7 minutes.

2/ Place the cumin seeds in a pan over high heat and fry until toasted. Grind in a mortar and put half in a bowl, setting the rest aside. Toast and grind the coriander seeds and add to the bowl. Finely chop the herbs and add to the bowl with the ginger, garlic, zest, juice, chilli and ¼ cup extra virgin olive oil. Season with salt and pepper.

3/ Combine the flours, rosemary, reserved cumin and 1 cup ice cold water in a bowl and whisk well. Season with salt and pepper. Set a crepe pan over a moderate heat and add ¼ cup at a time, swirling to coat. Cook for 1 minute each side. Repeat with the remaining batter.

4/ Carve the beef and serve with the chermoula sauce and chickpea crepes.

CHRISTMAS IS SERVED 🎄🎄

Recipe by @fastedmedia with imagery by @roughcutstudioaustralia

#bolarblade #roastbeef #roast #christmasfood #christmascooking #festive #christmasmenu #christmasdinner #beef #recipeshare #christmasleftovers #recipe

Christmas Sorted! This recipe is sure to impress.

Fresh natural rump. We have two economically fri

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

serves

8

prep

10 mins

cook

50 mins

difficulty

Easy

ingredients

method

share recipe

add some more freshness.

connect with us for

fresh ideas

Nature’s Fresh

NH Foods

Follow Us

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

serves

8

prep

10 mins

cook

50 mins

difficulty

Easy

ingredients

method

share recipe

add some more freshness.

Chipotle mayo

Salsa verde

Tomato and red pepper relish

Iceberg, herb and parmesan salad

connect with us for

fresh ideas

Nature’s Fresh

NH Foods

Follow Us