Beef, Rocket & Parmesan with Honey Dijon Dressing

Beef, Rocket & Parmesan with Honey Dijon Dressing

Try this idea to serve beef tenderloin for a delicious ploughman's lunch or the main course at dinner.

Prep Time: 15

Ingredients

​600g whole beef tenderloin, uncut

3 Tbsp fresh thyme leaves

olive oil

½ cup Edmonds Deli Style Honey & Dijon Vinaigrette Dressing

extra virgin olive oil

2 lemons

200g rocket leaves

100g shaved parmesan (or pecorino if available)

½ cup capers

½ small red onion, finely sliced

Method

  1. Combine thyme leaves with salt and pepper. Rub a little olive oil on the beef and roll in the thyme seasoning.
  2. In a small bowl, whisk together the Honey Dijon Dressing, a splash of extra virgin olive oil and a squeeze of lemon. Season to taste.
  3. Heat olive oil in a frying pan until very hot and sear the beef on all sides until well browned. Set aside on some kitchen paper and allow to cool. Using a sharp knife, slice the beef thinly and arrange slices on a large plate.
  4. Top beef with rocket leaves, onions, shaved parmesan and capers and drizzle with Honey Dijon Dressing. Serve with extra lemon wedges and crusty bread or croutons.

Customer Comments

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