Fayruza Abrahams’ beef tenderloin
Cookbook author Fayruza Abrahams shares her go-to Eid lunch recipe – a beautifully roasted beef tenderloin that delivers bold flavour with minimal preparation. Served with savoury rice, roast potatoes, vegetables and a rich mushroom and pepper sauce, it’s a celebration meal that still leaves plenty of time to spend with family and friends.
🔪 Easy
🍽️ 6-8
🥣 15 minutes
⏲️ 30 minutes
📌 Ingredients:
- 1 x Woolworths Beef Tenderloin, trimmed
- 1 x English mustard
- 125 ml balsamic vinegar
- 10 ml smoked paprika
- 5 ml chilli flakes
- Salt and crushed black pepper
- 2 tbsp crushed garlic
- 125 ml olive oil
- 2 tbsp finely chopped rosemary
- 1 kg Woolworths Savoury Basmati Rice Mix
- 1.5 kg Woolworths Roasting Vegetables
- 1 kg Woolworths Frozen Roast Potatoes
- 200 ml Woolworths Mushroom sauce / Woolworths Pepper Sauce
- Parsley, for garnish
📌 Cooking instructions:
1. Ensure beef is trimmed and prepared.
2. Rub mustard over beef.
3. Mix all other ingredients in a bowl and brush/rub all over fillet.
4. Tie it with kitchen string if necessary to ensure the shape is uniform, so that it cooks evenly.
5. Wrap it tightly with foil to form a log. Refrigerate at least for an hour or overnight – this is perfect for meal prep.
6. When you’re ready to cook, allow meat to get to room temperature and then cook for 30 minutes in the oven on very high heat (260°C). Your fillet will be medium rare.
7. Allow to rest for at least 15 minutes then slice to your desired thickness.
8. Serve on a bed of Woolworths Savoury Basmati Rice Mix, with roast potato and vegetables, prepared according to package instructions. Add a mushroom or pepper sauce over the steak and fresh parsley.