Sunday roasts never looked so good.
Ingredients
- 2 teaspoons olive oil
- 1.25kg piece beef scotch fillet
- 2 tablespoons Dijon mustard
- 1 1/2 cups fresh breadcrumbs
- 2 teaspoons finely grated lemon rind
- 1/4 cup mixed chopped fresh herbs (such as flat-leaf parsley, basil and chives)
Oven-roasted tomato salad
- 8 roma tomatoes, halved lengthways
- 1 1/2 tablespoons olive oil
- 2 bunches asparagus, trimmed
- 60g baby rocket
- 30g shaved parmesan cheese
Method
- Step 1Make salad: Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Place a wire rack over 1 prepared tray. Arrange tomato, cut-side up, on rack. Drizzle with half the oil. Place asparagus on remaining tray. Drizzle with remaining oil. Season tomatoes and asparagus with salt and pepper. Roast tomatoes for 30 minutes, adding asparagus to oven for last 15 minutes of cooking time. Set aside to cool.
- Step 2Increase oven temperature to 200°C/180°C fan-forced. Heat half the oil in a large frying pan. Cook beef, turning occasionally, for 4 to 5 minutes or until browned. Season with salt and pepper. Transfer to a baking dish.
- Step 3Spread mustard over beef. Combine breadcrumbs, lemon rind, herbs and remaining oil in a bowl. Press mixture over beef. Roast for 45 minutes for medium or until cooked to your liking. Cool.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1816 kj
Energy
26g
Fat Total
10g
Saturated Fat
2g
Fibre
39g
Protein
94mg
Cholesterol
331.1mg
Sodium
2g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
To store: Refrigerate beef, tomato and asparagus in separate airtight containers or plates covered in plastic wrap.
To serve: Place tomato and asparagus in a bowl. Add rocket and cheese. Stand beef at room temperature for 10 minutes before thinly slicing.
- Author: Alison Roberts
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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