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Australian beef tenderloin with greek yoghurt & blackberries

Australian beef tenderloin with greek yoghurt & blackberries



Prep Time


Cook Time



2x300g Australian Beef Tenderloin

3 tbsp Sunflower Oil

5 tbsp Unsalted Butter

5 Thyme Sprigs

5 Rosemary Sprigs

4 cloves Garlic, lightly crushed

For Labneh:

320g Greek Yoghurt

1/5 tbsp Date syrup

1.5 tbsp Pomegranate Molasses

For the Blackberry Sauce:

250g Blackberries

2 tbsp Apple Cider Vinegar

Peanut Crumble

30g Peanuts, unsalted, roasted and finely chopped

40g Ginger, finely diced

1 tbsp Sugar

Salt and Pepper, to taste


    To make the labneh, place the ingredients in a bowl with 1/8 teaspoon of salt. Whisk until smooth and set aside.

    In a separate bowl, add sunflower oil, apple cider vinegar, mixed with sugar and pepper. Stir to combine. Then add the blackberries and mash together. Add thyme, rosemary and ginger to the mixture and mix well.

    In a pan, add sunflower oil and butter. Rub ginger and garlic cloves on the beef. Place beef on the pan and cook until nicely browned on all side. Add salt as needed followed by thyme and rosemary. Baste the beef 2 or 3 times while it cooks.

    To Serve, spread the labneh out in the middle of a plate and lay the beef tenderloin topped with blackberry sauce. Scatter 1 teaspoon of peanut over the beef and serve immediately.

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