Photo of Spiced beef fillet with fresh green salad by WW

Spiced beef fillet with fresh green salad

8
PersonalPoints™ per serving
Total Time
55 min
Prep
20 min
Cook
25 min
Serves
6
Difficulty
Easy
Serve thin slices of glazed roast beef with a leafy salad of peas, cucumber and fresh herbs.

Ingredients

Beef fillet

770 g, (800g purchased), fat trimmed

Dried chilli flakes

1½ tsp

Dried coriander

2 tsp

Sea salt

1 tsp, flakes

Ground paprika

1 tsp, smoked

Garlic

2 clove(s), quartered

Olive oil

1½ tbs

Snow peas

150 g, shredded

Lebanese cucumber

2 medium, cut into thin ribbons

Green shallot(s)

4 individual, thinly sliced

Rocket

75 g

Fresh mint

1 cup(s), torn

Fresh coriander

¾ cup(s)

Lemon juice

2 tbs

Dijon mustard

1 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a flameproof baking dish with oil and then heat over high heat. Cook beef fillet, turning occasionally, for 4–5 minutes or until meat is browned all over.
  2. Using a mortar and pestle, pound chilli flakes, coriander seeds and sea salt until finely crushed. Add paprika, garlic and 3 teaspoons extra virgin oil, pounding until mixture forms a thick paste. Spread paste all over beef, then bake for 20 minutes for medium rare or until cooked to your liking. Transfer beef to a plate and cover to keep warm. Allow meat to rest for 10 minutes before thinly slicing.
  3. Combine snow peas, cucumbers, shallots, rocket, mint and coriander in a large bowl. Whisk juice, mustard and remaining olive oil in a small bowl until combined. Add dressing to salad, tossing gently to combine. Serve spiced beef with fresh green leaf salad.

Notes

SERVING SUGGESTION: Roasted baby (chat) potatoes.TIP: Use a vegetable peeler to cut cucumber into long, thin ribbons. Cooking times may vary depending on the thickness of beef.