Beef Fillet with Warm Roasted Vegetable and Nut Salad
- Serves 4
- 9 Ingredients
- 30 Minutes Cook
Nutrition per serve
- Energy 2170kJ
- Protein 42g
- Fat (total) 24g
- - Saturated Fat 6g
- Carbohydrate (total) 30g
- Fibre 11g
- Sodium 180mg
1 bunch baby carrots (250g), trimmed and peeled
1 parsnip (200g), trimmed and peeled, cut into lengths
2 baby beetroot (250g), scrubbed, peeled and cut into wedges
1/2 cup roughly chopped macadamias
1/2 cup roughly chopped peeled chestnuts*
1/4 cup roughly chopped dried figs
4 lean beef fillet steaks, trimmed (165g approx each)
100g baby spinach leaves
1 tablespoon sherry vinegar
- Preheat oven to 180°C.
- Place the vegetables in a baking tray lined with non-stick baking paper and spray with cooking oil. Bake for 20 minutes then add nuts and figs.
- Continue cooking for 10 minutes until tender and golden. Remove from oven and keep warm.
- Grill steaks on a stove top grill or pan fry until cooked to your liking.
- Toss the warm vegetables with spinach leaves and vinegar. Serve with steak.
Dietitian Notes / Recipe Tips
To remove the chestnuts from their skin, use a small sharp knife to carefully cut an ‘X’ on the flat side of each nut. Steam over a pan of boiling water for 8 – 10 minutes or until the skin starts to open up around the ‘X’ and come away from the flesh. Remove from the heat and plunge nuts into a bowl of iced water, then drain. The skin can now be peeled off the flesh.
Alternatively, prepare the nuts as above but simmer in a pan of boiling water for 6 – 8 minutes.
Recipe and image reproduced with permission from Nuts for Life www.nutsforlife.com.au.