FILLET ROAST RECIPE RECIPES

Name: Herbed pork fillet with roast vegetables
Total time: 1 h 45 min
Yield: 4
Cuisine: British
Ingredients: 4 medium parsnips, peeled and quartered lengthways; 1 butternut squash (about 650g/1lb 7oz), peeled, seeded and cut into chunks; 2 red onions, each cut into 8 wedges; 1 tbsp olive oil; grated zest of 1 lemon; 2 tsp pork seasoning or dried mixed Italian herbs; 500g lean pork tenderloin, in one or two pieces; 1 medium Bramley apple; 400ml hot chicken stock

HERBED PORK FILLET WITH ROAST VEGETABLES RECIPE | BBC GOOD ...

Herbed pork fillet with roast vegetables recipe | BBC Good ... image

A one pan low-fat roast with pork and herbed vegetables - healthy and hearty

Provided by Good Food team

Categories Dinner, Main course

Total Time 1 hours 45 minutes

Yield 4

Number Of Ingredients 9

Ingredients

4 medium parsnips, peeled and quartered lengthways
1 butternut squash (about 650g/1lb 7oz), peeled, seeded and cut into chunks
2 red onions, each cut into 8 wedges
1 tbsp olive oil
grated zest of 1 lemon
2 tsp pork seasoning or dried mixed Italian herbs
500g lean pork tenderloin, in one or two pieces
1 medium Bramley apple
400ml hot chicken stock

Steps:

Preheat the oven to 200C/ gas 6/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together.
On a plate, mix together the lemon zest and pork seasoning or herbs. Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.
Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.

Nutrition Facts : Calories 397 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, FiberContent 12 grams fiber, ProteinContent 34 grams protein

FILLET OF BEEF RECIPE | INA GARTEN | FOOD NETWORK

Fillet of Beef Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8 to 10 servings

Number Of Ingredients 4

Ingredients

1 (4 to 5 pound) fillet of beef, trimmed and tied
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper

Steps:

Preheat the oven to 500 degrees F.
Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.

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Preheat the oven to 220°C/200°C fan/Gas 7.

Rub the beef fillet with oil. Scatter the crushed peppercorns on a board and roll the fillet in them. Sprinkle with salt.

Heat a frying pan until very hot. Brown the fillet on all sides until sealed and golden brown. Transfer to a small roasting tin and roast in the preheated oven for 20 minutes for medium rare – rest before carving.

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Carve the beef into thin slices and serve with the sauce.

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