Home Recipes Beef, Pork & Lamb 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


​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


  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.

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