Beef fillet with warm roasted vegetable and nut salad
Beef fillet with warm roasted vegetable and nut salad
Ingredients
- 1 bunch baby carrots (250g), trimmed and peeled
- 1 parsnip (200g), trimmed and peeled, cut into lengths
- 2 baby beetroot (250g), scrubbed, peeled and cut into wedges
- ½ cup roughly chopped macadamias
- ½ cup roughly chopped peeled chestnuts
- ¼ cup roughly chopped dried figs
- 4 lean beef fillet steaks, trimmed (approx. 165g each)
- 100g baby spinach leaves
- 1 tbsp sherry vinegar
Method
- Preheat oven to 180°C. Place the vegetables in a baking tray lined with non-stick baking paper and spray with cooking oil. Bake for 20 minutes.
- Add nuts and figs, and cook for a further 10 minutes, until tender and golden. Remove from oven and keep warm.
- Grill steaks on a stove top grill or pan fry until cooked to your liking.
- Toss the warm vegetables with spinach leaves and vinegar. Serve with steak.
Tips
To remove the chestnuts from their skin, use a small sharp knife to carefully cut an ‘X’ on the flat side of each nut. Steam over a pan of boiling water for 8-10 minutes or until the skin starts to open up around the ‘X’ and come away from the flesh. Remove from the heat and plunge nuts into a bowl of iced water, then drain. The skin can now be peeled off the flesh. Alternatively, prepare the nuts as above but simmer in a pan of boiling water for 6-8 minutes.| Nutrients per serve | |
| Energy | 2170 kj |
| Protein | 42 g |
| Fat | 24 g |
| Saturated fat | 6 g |
| Carbohydrate | 30 g |
| Sugars | 20 g |
| Dietary fibre | 11 g |
| Sodium | 180 mg |
For information purposes only. ©2025 Nuts for Life