This dish is all about making the ingredients shine. Grass fed beef tenderloin coated with salt-and-pepper amps up the savory qualities of the beef but won’t overshadow the buttery béarnaise sauce. Paired with the finest seasonal greens and lightly toasted pine nuts.
30 Minutes. Simple perfection! Just 620 Cal Per Person.
400g grass fed beef tenderloin
40g béarnaise sauce
300g brussels sprouts
6 stems broccolini
1.5 tablespoons pine nuts
Heat oven & season beef
Heat oven to 200ºC. Place beef on a board, rub with olive oil to coat, generously season with salt and pepper to form a light crust on all sides. Set aside.
Fill kettle with water and boil. Over a high heat, pour boiled water into a large pot and add a teaspoon of salt. Remove the outer leaves of brussel sprouts, trim ends and halve lengthways. Trim broccolini ends and cut into 4 even pieces lengthways. Rinse and set aside.
In an oven proof pan on medium to high heat, sear the beef for 2 minutes each side to colour. Then place in the oven for 10 minutes. If you don’t have an ovenproof pan place in baking tray. Remove once cooked, cover with foil and rest for 3 minutes.
While the beef is roasting, add Brussels sprouts and broccolini to boiling water for 2 minutes, drain and rinse well under cold water. In a dry pan, toast pine nuts on medium to high heat until golden brown. Toss regularly to avoid burning. Remove from heat and set aside. Using the same frying pan, on medium to high heat, heat 1-2 tablespoons olive oil then add brussel sprouts and broccolini, cook for 1-2 minutes each side until crisp. Season with salt and pepper and add toasted pine nuts. Finish with the zest and juice of the lemon and toss together.
Cut beef into thin slices. Plate beef with a dollop of the béarnaise sauce and serve with the greens.
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