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Autumn Herb-Crusted Beef with Roasted Carrot and Parsnip
Autumn Herb-Crusted Beef with Roasted Carrot and Parsnip

Autumn Herb-Crusted Beef with Roasted Carrot and Parsnip
A hearty and flavorful beef dish with seasonal root vegetables.
Autumn Herb-Crusted Beef with Roasted Carrot and Parsnip
Ingredients:
1
Servings
  • 200
    g
     beef tenderloin
  • 150
    g
     carrot
  • 150
    g
     parsnip
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Herb-Crusted Beef with Roasted Carrot and Parsnip
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the beef tenderloin with salt and black pepper.
  3. In a small bowl, mix olive oil, minced garlic, thyme, and rosemary.
  4. Rub the herb mixture over the beef.
  5. Place the beef in a roasting pan.
  6. Peel and cut carrots and parsnips into sticks.
  7. Toss the vegetables with a little olive oil, salt, and pepper.
  8. Arrange the vegetables around the beef in the roasting pan.
  9. Roast in the oven for about 25-30 minutes or until the beef is cooked to your liking.
  10. Let the beef rest for a few minutes before slicing.
  11. Serve the beef slices with roasted carrots and parsnips.
Nutrition Per Serving 650 g Per 100g
Energy 502 kcal 77 kcal
Protein 36 g 5.5 g
Fibre 8 g 1.2 g
Salt 2 g 0.3 g
Sugar 10 g 1.5 g
Carbohydrates 30 g 4.6 g
Fat 28 g 4.3 g
  • 200
    g
     beef tenderloin
  • 150
    g
     carrot
  • 150
    g
     parsnip
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the beef tenderloin with salt and black pepper.

In a small bowl, mix olive oil, minced garlic, thyme, and rosemary.

Rub the herb mixture over the beef.

Place the beef in a roasting pan.

Peel and cut carrots and parsnips into sticks.

Toss the vegetables with a little olive oil, salt, and pepper.

Arrange the vegetables around the beef in the roasting pan.

Roast in the oven for about 25-30 minutes or until the beef is cooked to your liking.

Let the beef rest for a few minutes before slicing.

Serve the beef slices with roasted carrots and parsnips.

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