Name: Roast beef with buttermilk
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 - 8
Ingredients: 50 ml olive oil; 2 pieces of mid-cut beef tenderloin (600gm each), at room temperature; To serve: mustard cress and crunchy sprouts; Buttermilk dressing; 150 ml buttermilk; 2 tbsp extra-virgin olive oil; 1 tbsp Sherry vinegar; Finely grated rind and juice of ½ lemon

Roast beef with buttermilk

Australian Gourmet Traveller fast recipe for roast beef with buttermilk.

Serves 6 - 8

Prep

10M

Cook

12M

Total

22M

Love-me-tender beef fillet is the perfect cut for quick cooking. Here we’ve seared it and kept it rare. It benefits from a good rest, so it’s a great one to do ahead of time. For the best results, serve it at room temperature rather than cold from the fridge. A tangy buttermilk dressing and crunchy sprouts are all the adornment needed.

Ingredients

50 ml olive oil

2 pieces of mid-cut beef tenderloin (600gm each), at room temperature

To serve: mustard cress and crunchy sprouts

Buttermilk dressing

150 ml buttermilk

2 tbsp extra-virgin olive oil

1 tbsp Sherry vinegar

Finely grated rind and juice of ½ lemon

Method

Main

1.Preheat oven to 220C. Heat oil in a large frying pan over high heat. Season beef all over, place in pan and brown all over (3-4 minutes). Transfer to oven and roast until cooked to your liking (6-8 minutes for medium-rare), then set aside at room temperature to rest for at least 10 minutes.

2.For buttermilk dressing, shake ingredients in a jar just before serving and season to taste.

3.To serve, thinly slice the beef across the grain and arrange on a platter, drizzle with buttermilk dressing to taste, scatter with cress and sprouts and season to taste.