Tender Beef Fillet & Avocado Waldorf Salad
with Cheesy Lemon Potatoes & Chargrilled Capsicum Relish
- Tree nuts
- Milk
- Sulphites
- May contain traces of allergens
- Gluten
- Milk
- Tree nuts
- Sesame
- Soy
Clear the table because a real feast is coming to town. Help yourself to a succulent beef bistro, baked and drizzled in honey, and the zesty potatoes that will be all the range at dinner due to the garlic butter and Cheddar on top. Serve with a smokey capsicum relish and your dinner will be the hot new thing on the block
Ingredients
1
Cos Lettuce
1 packet
Walnuts
(Contains: Tree nuts May be present: Gluten, Milk, Tree nuts, Sesame, Soy)
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
1 packet
Currants
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites)
1 packet
Baby Potatoes
Avocado
1
Celery
Slow-Cooked Beef Bistro
1 packet
Parsley
2
Garlic
1
Lemon
Chives
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Add slow-cooked beef bistro (plus any liquid from the packaging) to a baking dish and cover tightly with foil. • Roast beef for 20 minutes. Remove foil, then turn beef and roast, uncovered, until browned and heated through, a further 20 minutes. • Remove from oven, then drizzle the honey over the beef.
• Meanwhile, halve baby potatoes. Finely chop garlic. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Arrange potatoes cut-side down. Roast until just tender, 18-20 minutes. • In a small heatproof bowl, microwave the butter and garlic in 10 second bursts, until melted. Season with salt and pepper, then set aside. • Lightly crush the semi-roasted potatoes on the tray. Drizzle with melted garlic butter and sprinkle with shredded Cheddar cheese. Return to oven to roast until golden, 8-10 minutes.
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Roughly chop cos lettuce (see ingredients). Finely chop chives. Thinly slice celery. Zest lemon to get a pinch, then slice into wedges. • Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes.
• When the beef has 5 minutes remaining, combine cos lettuce, avocado, chives, celery, currants, mayonnaise and a drizzle of white wine vinegar and olive oil in a medium serving bowl. Season to taste. • Sprinkle over toasted walnuts.
• To the potatoes, tear over parsley and sprinkle over lemon zest. Add a generous squeeze of lemon juice and toss to combine.
• Bring everything to the table to serve. Help yourself to some beef fillet, crushed cheesy lemon potatoes, avocado waldorf salad. • Serve with chargrilled capsicum relish and any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The avocado Waldorf salad was a delicious surprise, with amazing flavours that impressed even avocado sceptics.
- Ease of prep: Some reviewers found they could reduce the number of pans and containers used during preparation.
- Suggestions: Consider adjusting cooking times for the beef; some found it dry when following the recipe exactly.
