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Beef Fillet With Warm Roasted Vegetable and Nut Salad

  • 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 (165g approx each)
  • 100g baby spinach leaves
  • 1 tablespoon sherry vinegar

Preheat oven to 180C. Place the vegetables in a baking tray lined with non stick baking paper and spray with cooking oil. Bake for 20 minutes then add nuts and figs. Continue cooking for 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.

Serves 4 – 37g nuts per serve (a handful)

NUTRIENTS per serve

Energy 2170kJ, Protein 42g, Fat 24g (Saturated fat 6g), Carbohydrate 30g, Sugars 20g, Fibre 11g, Sodium 180mg


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.