Spiced beef fillet with fresh green salad
Beef fillet (tenderloin), raw
Dried chilli flakes
1 tsp, flakes
1 tsp, smoked
2 clove(s), quartered
150 g, shredded
2 medium, cut into thin ribbons
4 individual, thinly sliced
1 cup(s), torn
1 x 3 second spray(s)
- 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.
- 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.
- 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.