1 pack Silver Fern Farms Beef Tenderloin Eye Fillet
2 tbsp finely chopped fresh mint
2 tbsp finely chopped parsley
Zest of half a lemon
1 tsp paprika
2 tbsp extra virgin olive oil
1 red chilli, thinly sliced
Toasted sesame seeds, to serve
Roasted Beetroot Salad
½ cup thinly sliced Spanish onion
3 beetroots, peeled, quartered
250g mixed salad leaves
1 bunch baby carrots, peeled, sliced lengthways
½ cup feta cheese, crumbled
Preheat oven to 200°C. Combine mint, parsley, zest, paprika, sea salt, ground pepper and olive oil in a small bowl. Rub over Silver Fern Farms Beef Tenderloin Eye Fillet.
To make roasted beetroot salad, place onion and beetroot in an oiled roasting pan. Season with salt and black pepper, and bake for 45 minutes or until cooked through. Remove. Cool slightly. Combine with salad leaves, carrot and feta in a serving plate.
Meanwhile, heat a frying pan or barbecue to medium-high heat. Sear marinated Silver Fern Farms Beef Tenderloin Eye Fillet on all sides. Transfer to oven. Roast for 10 minutes. Remove from oven, cover with foil and rest for 5 minutes.
Cut Silver Fern Farms Beef Tenderloin Eye Fillet into thick slices. Place on top of salad and sprinkle with chilli and sesame seeds.