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Australian Beef Tenderloin with Greek Yoghurt & Blackberries

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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


1 To make the labneh, place the ingredients in a bowl with 1/8 teaspoon of salt. Whisk until smooth and set aside.
2 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.
3 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.
4 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.