Herb-Crusted Beef Tenderloin with Cannellini Bean Mash

Serves 6-8

Time 1 hour 15 minutes

Ingredients

For the Beef

1 whole beef tenderloin (1.2–1.5 kg), trimmed 

1½ tbsp Dijon mustard

1 cup mixed herbs (parsley, thyme, rosemary), finely chopped

2 cloves garlic, minced

¾ cup wholegrain breadcrumbs

¼ cup grated parmesan 

2 tbsp extra virgin olive oil

Sea salt & cracked black pepper

For the Cannellini Bean Mash

2 tins cannellini beans, rinsed and drained

2 tbsp extra virgin olive oil

1 garlic clove, crushed

Juice of ½ lemon

¼–½ cup chicken or vegetable stock

Sea salt & pepper

For the Vegetables

2 bunches heirloom carrots, trimmed and halved

2 tbsp honey

2 tbsp extra virgin olive oil

2 medium beetroots, cut into wedges

1 tbsp balsamic vinegar

Sea salt & pepper

For the Red Wine–Balsamic Jus

½ cup red wine

1 tbsp balsamic vinegar

½ cup beef or vegetable stock

1 tsp maple syrup 

Method

Preheat oven to 200°C (fan 180°C).

Combine herbs, garlic, breadcrumbs, parmesan (optional) and season.

Pat dry, season with salt and pepper. Heat a drizzle of extra virgin olive oil in a large pan, then sear the tenderloin on all sides until browned (about 2–3 minutes per side).

Transfer to a lined tray and brush with Dijon mustard. Press the herb mixture over the top and sides. Roast for 25–30 minutes for medium-rare (internal temp 60-65°C). Rest 10–15 minutes.

Mean whole Toss beetroots with extra virgin olive oil, balsamic vinegar and salt; roast 30–35 minutes until caramelised.

Toss carrots with honey and extra virgin olive oil; roast 20–25 minutes until tender and glossy.

While the beef rests, return the same pan to medium heat. Deglaze with red wine, scraping up any browned bits. Add balsamic vinegar and stock; simmer 5–7 minutes until slightly reduced. Stir in maple syrup and add a little more extra virgin olive oil to create a silky finish.

Heat extra virgin olive oil in a saucepan, add garlic and cook gently for 30 seconds. Add beans and stock; simmer 2–3 minutes. Mash or blend with lemon juice until smooth and creamy. Season with salt and pepper.

Spoon mash onto a platter. Arrange the sliced beef on top, surrounded by roasted veggies. Drizzle with the red wine–balsamic jus.