Beef fillet with warm roasted vegetable and nut salad This succulent lean beef fillet recipe includes a mouth-watering warm beetroot salad sprinkled with the delicious tastes and textures of figs, chestnuts and macadamias. Main Print this recipe Details Serves: Serves 4Number of ingredients: 9 IngredientsTo cook: 30 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 2170kJProtein: 42gFat (total) : 24g- Saturated Fat: 6gCarbohydrate (total): 30gFibre: 11gSodium: 180mg 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 1/2 cup roughly chopped macadamias 1/2 cup roughly chopped peeled chestnuts* 1/4 cup roughly chopped dried figs 4 lean beef fillet steaks, trimmed (165g approx each) 100g baby spinach leaves 1 tablespoon 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 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.
