S&W Mayonnaise is the best foundation for every dressing and dipping sauce. Did you know it also binds your favourites together??

What you’ll Need: 🗒️ ⠀

Sea salt 

Ground black pepper

Extra virgin olive oil

Tenderloin

⅔ Cup of S&W Mayonnaise 

1kg Beef tenderloin, fat and silverskin trimmed

3 cup fine fresh breadcrumbs made from day-old white bread

⅔ cup finely grated parmesan

4 anchovy fillets packed in oil, drained, finely chopped

4 teaspoons dijon mustard

2 teaspoons finely grated lemon zest

2 teaspoons worcestershire sauce

2 garlic cloves, finely chopped

4 pieces of bread

Butter bean puree 

400g of canned butter beans 

1 clove of crushed garlic 

1/2 lemon juiced 

3 sprigs of lemon thyme 

METHOD

Tenderloin:

1. Season tenderloin with salt/pepper, place onto a backing rack with a lined baking pan underneath, rest at room temperature for 1 hour.
2. Preheat the oven to 220°c. Combine S&W Mayonnaise, breadcrumbs, parmesan, anchovy fillets, dijon mustard, lemon zest, Worcestershire sauce, 1 garlic cloves, finely chopped in a bowl. Spread mixture evenly around tenderloin.
3. Roast tenderloin until crust is golden and place instant-read thermometer into thickest part of tenderloin registers 40°C– 45°C for rare or 50°C–55°C for medium-rare, 30–40 minutes.
4. Rest tenderloin for 20 minutes and carve into 2 inch steaks.

Butter bean puree:

1. Add butter beans into a small pot with 200 ml of water and cook for 10 minutes on medium heat.
2. Drain beans, place  into a blender with 200 ml of water, let stand for 5 mins.
3. In a pan add olive oil and add lemon thyme sprigs to infuse with oil on medium heat for 5 mins.
4. Add saucepan olive oil and lemon thyme, salt, pepper and blend butter beans until smooth.