The great thing about this recipe is that it gives you the satisfaction of a Sunday dinner any night of the week… The very best locally sourced grass fed beef tenderloin you can find matched with cauliflower & broccoli cheese made from ricotta and cheddar… A Roast Dinner Any Night.
50 Minutes. So wholesome & satisfying!
400g grass fed beef tenderloin
2 tablespoons wholegrain mustard
250g medium broccoli
50g grated cheddar cheese
2 sprigs of thyme
2 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.
Prepare & cook vegetables
Fill kettle with water and bring to the boil. Cut cauliflower and broccoli into even sized large florets. Fill a pot with the boiled water. Cook vegetables for 5 minutes until soft (but firm). While the vegetables are cooking, combine ¾ of the cheddar cheese, ricotta and thyme (de-stemmed) in a bowl. Season with salt and pepper. Drain veg and stir through the cheese mix. Place in a ramekin or oven proof dish and cover with the remaining cheese. Drizzle with olive oil and top with pine nuts. Place in the oven and cook for 25 minutes.
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 once seared place on a lined baking tray. Remove once cooked, cover with foil and rest for 3 minutes.
Cut beef into thin slices. Plate beef with a dollop of the mustard and serve with cauliflower and broccoli cheese.
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