We hope you are taking a seat when you read this... It might just be one of those moments you never forget! Think grass fed Angus beef dressed in garlic and rosemary, roasted to perfection. Think oven baked parmesan and truffle potato wedges. Think rocket dressed in lemon and olive oil... Think on the table in just 30 minutes!

30 Minutes. Gluten Free. Sugar Free. 

Serves 2.

1 x 400g Angus grass fed beef loin
1 large desiree potatoes (600g)
50g parmesan block
50g rocket
1 lemon
1 sprig rosemary
1 garlic clove
1 tablespoon truffle oil

Cook chips & marinate beef
Preheat the oven to 200ºC fan bake. Place beef in a bowl with a drizzle of olive oil, crushed garlic, finely chopped rosemary leaves, salt and pepper. Coat well and set aside. Quarter potatoes lengthways. Then cut quarters into even wedges. In a bowl toss the cut potatoes with the olive oil, salt and pepper. Lay potatoes skin side down on a tray and roast for 25 minutes. Grate parmesan over all the chips and cook for a further 5 minutes. Reserve some for the rocket salad.

Cook beef
In an ovenproof pan on medium to high heat sear the beef for 2 minutes on each side; then place in the oven for 10 minutes. If you don’t have an ovenproof pan, once seared place beef on a lined baking tray. Remove once cooked, cover with foil and rest for 3 minutes.

To serve
Toss rocket with juice of half the lemon, grate over some parmesan, a drizzle of olive oil, salt and pepper. Toss chips with truffle oil provided. Thinly slice the beef against the grain and plate with chips and salad. 


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

February 29, 2016 by Timothy Ryder
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