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Home Recipes Roasted West Australian Beef Tenderloin
Roasted West Australian Beef Tenderloin
Roasted West Australian Beef Tenderloin
This dish is a simple seared and ovenroasted fllet of beef served over seasonal vegetables drizzled using premium EVOO to finish.
Cooking Instructions
This dish is a simple seared and ovenroasted fllet of beef served over seasonal vegetables drizzled using premium EVOO to finish. The fruity flavours of the EVOO marry well with the rich juices of the meat and vegetables. Other cuts like sirloin and rump can be substituted instead of the fillet.

Chef: Don Hancey

Ingredients:
  • 2kg portion of tenderloin (fillet)
  • Splash Dandaragan Estate EVOO fruity
  • 4 carrots
  • 6 stalks celery
  • 12 shallots or button onions
  • Sea salt
  • Black pepper
  • Rsemary from garden
No. Serves: 2

Cooking Instructions:
  • Heat a griddle pan or baking tray over medium heat, add a splash of EVOO and sear meat on all sides. Takes approx 2 minutes a side. Season with salt and pepper.
  • Place beef fillet on top of mirepoix of vegetables, add rosemary, drizzle with a little EVOO and place in pre heated over 200C.
  • Mirepoix is a rough chopped selection of vegetables that are put under roasts to prevent the bottom of the joint from drying out or burning. The vegetables also impart their own special flavours and juices.
  • The cut and size of meat will determine cooking time. A 2kg long fillet will only take around 30 minutes to cook. The secret is not to overcook and dry the meat juices out.
  • Allow for meat to ?rest? for a couple of minutes to tenderise. I always allow for the fact that the meat will continue to cook for a couple minutes once its out of the oven.
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