Roast Beef Tenderloin with Grilled Vegetables

Method16 steps

1. 1

   Step 1: Wash the red and yellow capsicums (1), tomatoes (4), carrots (3) and broccoli (1 large) in clean water. Keep the onions ready to peel.

   Uses 1 red capsicum · 1 yellow capsicum · 4 tomatoes · 3 carrots · 1 large broccoli head · Clean water, for washing the vegetables

2. 2

   Step 2: Peel the 2–3 yellow onions and halve them. Halve the washed capsicums and tomatoes from step 1, removing capsicum stalks and seeds.

   Uses 2–3 yellow onions · Capsicums and tomatoes only, excluding the other vegetables and washing water

3. 3

   Step 3: Peel the washed carrots from step 1 and cut them into chunks. Cut the broccoli from that step into bite-size chunks, trimming any tough stalk parts.

   Uses Carrots and broccoli only, excluding other vegetables and washing water

4. 4

   Step 4: Put the prepared vegetables from steps 2 and 3 on a large roasting tray. Toss with the separate 4–5 tbsp vegetable olive oil and ¾ tbsp vegetable pink salt, spreading the vegetables evenly.

   Uses Edible vegetables only, excluding discarded trimmings · Edible chunks only, excluding peel and tough stalk trimmings · 4–5 tbsp olive oil, for vegetables · ¾ tbsp Himalayan pink salt, for vegetables

5. 5

   Step 5: Preheat the oven to 200°C while preparing the beef. Have a roasting rack, foil and a food thermometer ready.

6. 6

   Step 6: Tie the 1 kg beef tenderloin with butcher’s twine at roughly 4 cm intervals so it forms an even log.

   Uses 1 kg beef tenderloin (eye fillet)

7. 7

   Step 7: Rub the tied beef from step 6 with the separate 2 tbsp beef-coating olive oil and sprinkle with the ¾ tbsp beef pink salt.

   Uses Tied beef tenderloin · 2 tbsp olive oil, for coating beef · ¾ tbsp Himalayan pink salt, for beef

8. 8

   Step 8: Heat the separate 1 tbsp searing olive oil in a pan over high heat. Sear the coated beef from step 7 on all sides until browned, turning frequently, about 5 minutes in total.

   Transfer browned beef to tray · 5 minUses Coated seasoned tied beef · 1 tbsp olive oil, for searing beef

9. 9

   Step 9: Lift the browned beef from step 8 into the centre of the seasoned vegetable tray from step 4. Leave excess searing-pan oil behind. Roast at 200°C for the first 35 minutes, then check the beef and vegetables.

   Remove broccoli and check roast · 35 minUses Beef only, excluding oil left in the searing pan · Seasoned complete vegetable tray

10. 10

    Step 10: Lift the broccoli from the tray in step 9 onto a plate and keep it covered. Continue roasting the beef and remaining vegetables for the first 5 minutes of the final 20-minute phase.

    Baste beef and cover with foil · 5 minUses Beef and roasted vegetable tray

11. 11

    Step 11: Baste the beef in the retained tray from step 10 with the tray juices. Loosely cover the beef with foil and roast for 5 minutes of the remaining 15-minute phase.

    Baste roast again · 5 minUses Roasting tray only, excluding broccoli reserved on the plate

12. 12

    Step 12: Lift the foil carefully, baste the beef again with the tray juices from step 11, replace the foil and roast for another 5 minutes.

    Final baste and roast · 5 minUses Foil-covered beef, vegetables and tray juices

13. 13

    Step 13: Baste the beef a third time with the tray juices from step 12, replace the foil and roast for the final 5 minutes of the 20-minute finishing guide. Check that the centre of the beef reaches at least 63°C and the remaining vegetables are cooked; continue roasting if needed for those endpoints.

    Check cooked roast centre · 5 minUses Twice-basted covered beef, vegetables and tray juices

14. 14

    Step 14: Once cooked to at least 63°C, lift the beef from step 13 onto a rack, loosely cover with foil and rest off the heat for 10 minutes before carving.

    Carve rested tenderloin · 10 minUses Beef only, excluding remaining vegetables and tray juices

15. 15

    Step 15: Transfer the cooked vegetables from the roasting tray in step 13 and the broccoli reserved in step 10 to a serving platter.

    Uses Vegetables only, excluding beef and any unused tray juices · Broccoli only, excluding the retained roasting tray

16. 16

    Step 16: After the full 10-minute rest, remove the twine from the beef in step 14 and carve it into thin slices. Serve with the vegetable platter from step 15.

    Uses Rested beef only, excluding any unused rack drippings · Cooked vegetable platter