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you are here: Recipes | Beef fillet slices with hummus and coriander

Beef fillet slices with hummus and coriander

Jackie Cameron's Beef and hummus recipe

Beef fillet slices with spicy coconut milk, hummus and coriander

Beef fillet
Makes 6 portions

Ingredients
740 g beef fillet
1 tablespoon sunflower oil
1 tablespoon butter

Method
Cut all sinew and excess fat off the beef fillet.
Add oil and butter to a hot pan and sear the meat.
Bake on a tray at 260 °C for about 10 to 15 minutes.
Remove and allow the meat to rest. Slice the meat when cool.

Hummus

Ingredients
1 400 g can chick peas, drained
1 teaspoon Durban masala
2 tablespoons lemon juice
fine salt and pepper
1 large clove garlic
1/2 cup olive oil
1/2 teaspoon paprika

Method
Place all hummus ingredients into a liquidiser and liquidise on a high speed until a thick and creamy consistency is reached. Place in a serving bowl and garnish with whole chickpeas and a sprinkle of paprika.


Spicy coconut milk


Ingredients
70 g butter
400 g onion, finely chopped
3 tablespoons spice mix (To make 1/2 cup anytime spice mix, pulverise 1 tablespoon Durban masala,
1 tablespoon turmeric powder, 1 tablespoon coriander seed, 1 tablespoon cumin seed, 1 tablespoon cayenne pepper, 1 tablespoon fennel seed and 4 dried chillies in a blender)
200 ml coconut milk

Method
Heat a pan and add butter and then onions. Sauté onions until caramelised. Add 3 tablespoons of spice
mix and cook until the aromas develop. Add coconut milk, salt and pepper and bring to the boil.


To serve:
fresh coriander
toasted sesame seeds
Put the hummus bowl, fresh coriander sprigs and toasted sesame seeds on a platter. Heat the spicy sauce, add the sliced beef and heat through. Once warm, arrange on the platter and serve with chunky, fresh crispy bread.

Win a signed copy of Jackie Cameron's cookbook

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