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.

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Prep Time: 15 Servings: 4
  • ​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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