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Roast beef with buttermilk

Australian Gourmet Traveller fast recipe for roast beef with buttermilk.

By Emma Knowles & Lisa Featherby
  • 10 mins preparation
  • 12 mins cooking plus resting
  • Serves 6 - 8
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Roast beef with buttermilk
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.


  • 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


  • 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.


Drink Suggestion: Bright young claret. Drink suggestion by Max Allen