Spiced beef fillet with fresh green salad
2
Points®
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 (tenderloin), raw
800 g
Dried chilli flakes
1½ tsp
Dried coriander
2 tsp
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.
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