Roasted Beef with Turnip and Herb Crust
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This elegant roast has become my go to dinner when I want something impressive without spending hours in the kitchen. The beauty of this dish is that it comes together in just over an hour from start to finish, making it perfect for weeknight entertaining. I love how the herb and panko crust keeps the beef tender while adding wonderful texture and flavor. Turnips are such an underrated vegetable, and roasting them brings out their natural sweetness while giving you tons of fiber and vitamin C. The whole thing feels fancy enough for company but honestly couldn't be simpler to pull off at home.
Ella x
Ingredients
- ¾ kgbeef tenderloin(trimmed of excess fat)
- ½ kgturnips(peeled and cut into 1-inch wedges)
- 2 sprigsfresh rosemary
- 3 sprigsfresh thyme
- 4garlic cloves(minced)
- 3 tablespoonsdijon mustard
- 4 tablespoonsolive oil(divided)
- 1 teaspoonkosher salt
- ½ teaspooncracked black pepper
- 118 mlpanko breadcrumbs
- 2shallots(thinly sliced)
- 177 mlbeef broth
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the beef tenderloin dry with paper towels and season generously with salt and pepper on all sides.
Tip: Drying the meat ensures better browning and crust formation.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the beef for 2-3 minutes per side until deeply browned, then transfer to a plate.
Tip: Don't move the meat while searing to achieve a proper crust.
- 3
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the turnip wedges and shallots, seasoning with salt and pepper. Roast in the oven for 15 minutes until they begin to soften and brown.
- 4
While vegetables roast, combine the Dijon mustard, minced garlic, panko breadcrumbs, and leaves from the rosemary and thyme sprigs in a small bowl. Mix until evenly combined.
Tip: Strip the herb leaves from the stems before chopping for the best texture.
- 5
Remove the skillet from the oven and push the turnips to the sides. Place the seared beef back in the center and brush the herb-mustard mixture evenly over the top of the meat.
Tip: The herb crust will toast and create a flavorful exterior during roasting.
- 6
Pour the beef broth into the skillet around the vegetables and meat, being careful not to wash away the herb crust. Return to the oven and roast for 18-22 minutes until the beef reaches 130-135°F internally for medium-rare.
Tip: Use a meat thermometer for accurate doneness; the temperature will continue rising slightly while resting.
- 7
Remove from the oven and let the beef rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat.
Tip: Skipping the rest period will result in a drier finished dish.
- 8
Divide the roasted turnips and shallots among four plates, top with sliced beef, and drizzle with the pan juices before serving.
Tip: For extra sauce, reduce the remaining pan liquid on the stovetop over medium heat for 2-3 minutes.
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