Roast beef with buttermilk

AT A GLANCE

  • Serves 6 - 8 people

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
01   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.
02   For buttermilk dressing, shake ingredients in a jar just before serving and season to taste.
03   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.

Topics:

MODERN AUSTRALIAN, FAST, MAIN, BUTTERMILK, LEMONS, SUMMER, BEEF, DRINK SUGGESTION

Recipe:

EMMA KNOWLES , LISA FEATHERBY

Photography:

ANSON SMART

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

Drinking Suggestion:

BRIGHT YOUNG CLARET. , suggested by MAX ALLEN

FEATURED IN

Feb 2015

Feb 2015

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