Beef Tenderloin with Lemon Potatoes and Beets

This wonderful New Zealand beef tenderloin recipe is from chef Luca Villari at Al Volo in Mt Eden Auckland. The addition of the lemon potatoes, baby beets and asparagus just makes the whole dish sing – not to mention the perfectly matched horseradish. Divine.

Ingredients:

Spuds:

• 2 medium potatoes, washed (we love Wilcox Agria)
• 2 tablepsoons Olivado extra virgin olive oil
• Juice of 1/2 a lemon

The Beef:

• 300g Silver Fern Farms tenderloin eye fillet
• 1 tablespoon canola oil
• 4 baby beets, washed then dried
• 4 asparagus spears, ends trimmed
• 4 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1/2 cup defrosted broadbeans, peeled from pods
• 1/2 cup mixed red and yellow baby tomatoes, sliced in half
• 1 shallot, peeled and cut into thin slices
• 1 teaspoon fresh chives, chopped
• Sea salt and cracked pepper
• Fresh horseradish to serve (or horseradish paste)

Method:

1. Preheat your oven to 180 degrees Celcius.
2. Bring a pot of hot water to the boil, place washed potatoes in pot and boil for 20-25 minutes, until potatoes are soft then thoroughly drain.
3. When cool enough to handle, cut into 1cm slices then transfer into a bowl. Whilst still warm, drizzle with the olive oil, lemon juice and season with season to taste.
4. Place the eye fillet on a chopping board and drizzle with canola oil, season on both sides and massage the oil into the meat.
5. Heat a heavy based frypan till hot, seal the meat for 30 seconds on all sides, or until nicely caramelised. Transfer the beef to a small oven tray and cook in oven for 16-18 minutes for medium rare or to preferred doneness. Then rest for 6-8 minutes.
6. While the meat is cooking, use a mandolin or a very sharp knife to shave the baby beets into disc sized pieces, then thinly slice the asparagus as thin as possible on an angle. Transfer to a bowl, drizzle with olive oil, lemon juice and then season. Leave to marinate for ten minutes, then add peeled broad beans, tomatoes, shallots and the chives.
7. Adjust seasoning if required.

To serve:

1. Place the potatoes on a serving plate, slice the beef in half and place beside and atop the potatoes, then arrange the tomato salad on the plate.
2. Grate fresh horseradish on the beef and serve (or use horseradish paste dolloped on the side).

Serves 2-3, ready in 30 minutes.