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Exotic Spiced Beef Tenderloin with Roasted Beetroot and Carrot Purée
Exotic Spiced Beef Tenderloin with Roasted Beetroot and Carrot Purée

Exotic Spiced Beef Tenderloin with Roasted Beetroot and Carrot Purée
A sophisticated dish featuring tender beef with a vibrant vegetable purée.
Exotic Spiced Beef Tenderloin with Roasted Beetroot and Carrot Purée

To provide a balanced meal rich in protein and antioxidants, supporting muscle recovery and overall health.

Ingredients:
1
Servings
  • 200
    g
     beef tenderloin
  • 100
    g
     beetroot
  • 100
    g
     carrot
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 90 minutes
Exotic Spiced Beef Tenderloin with Roasted Beetroot and Carrot Purée
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the beef tenderloin with salt, black pepper, and thyme.
  3. Heat olive oil in a pan over medium-high heat and sear the beef on all sides until browned.
  4. Transfer the beef to a baking tray and roast in the oven for 20 minutes or until desired doneness.
  5. Peel and chop beetroot and carrots into small pieces.
  6. Boil beetroot and carrots in separate pots until tender.
  7. Blend each vegetable separately with a clove of garlic until smooth, adding a little water if necessary.
  8. Serve the beef sliced with beetroot and carrot purées on the side.
Nutrition Per Serving 450 g Per 100g
Energy 600 kcal 133 kcal
Protein 40 g 8.9 g
Fibre 8 g 1.8 g
Salt 2 g 0.4 g
Sugar 10 g 2.2 g
Carbohydrates 30 g 6.7 g
Fat 35 g 7.8 g
  • 200
    g
     beef tenderloin
  • 100
    g
     beetroot
  • 100
    g
     carrot
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

Season the beef tenderloin with salt, black pepper, and thyme.

Heat olive oil in a pan over medium-high heat and sear the beef on all sides until browned.

Transfer the beef to a baking tray and roast in the oven for 20 minutes or until desired doneness.

Peel and chop beetroot and carrots into small pieces.

Boil beetroot and carrots in separate pots until tender.

Blend each vegetable separately with a clove of garlic until smooth, adding a little water if necessary.

Serve the beef sliced with beetroot and carrot purées on the side.

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