By Nathan Haskins
Preheat your oven to 180°C (350°F). Season the beef tenderloin with salt and black pepper evenly on all sides.
Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Sear the beef tenderloin on all sides until browned, about 2-3 minutes per side.
Transfer the beef tenderloin to the oven and roast for about 10-15 minutes for medium-rare, or until the internal temperature reaches 60°C (140°F). Remove from the oven and let it rest covered loosely with foil.
While the beef is resting, prepare the mashed parsnips. Boil the parsnips in salted water until tender, about 10-15 minutes. Drain and mash with 1 tbsp butter. Season with salt and pepper to taste.
For the sautéed spinach, heat a pan over medium heat with a drizzle of olive oil. Add the minced garlic and sauté for 1 minute until fragrant. Add the spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
To serve, place a generous spoonful of mashed parsnips on each plate. Slice the beef tenderloin and lay over the parsnip mash. Drizzle with the red wine sauce. Add a portion of sautéed spinach to the side.
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By Nathan Haskins
This Dinner Main Course recipe is ready in 40 minutes and features beef tenderloin, red wine sauce, parsnips and other delicious ingredients. Contains 580 calories total.
Preheat your oven to 180°C (350°F). Season the beef tenderloin with salt and black pepper evenly on all sides.
Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Sear the beef tenderloin on all sides until browned, about 2-3 minutes per side.
Transfer the beef tenderloin to the oven and roast for about 10-15 minutes for medium-rare, or until the internal temperature reaches 60°C (140°F). Remove from the oven and let it rest covered loosely with foil.
While the beef is resting, prepare the mashed parsnips. Boil the parsnips in salted water until tender, about 10-15 minutes. Drain and mash with 1 tbsp butter. Season with salt and pepper to taste.
For the sautéed spinach, heat a pan over medium heat with a drizzle of olive oil. Add the minced garlic and sauté for 1 minute until fragrant. Add the spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
To serve, place a generous spoonful of mashed parsnips on each plate. Slice the beef tenderloin and lay over the parsnip mash. Drizzle with the red wine sauce. Add a portion of sautéed spinach to the side.
Calories per Serving: 580
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