| |
|
|
| THE LIGHTHOUSE |
|
|
|
|
|
|
|
|
|
|
you are here: Recipes | Beef fillet slices with hummus and coriander |
Beef fillet slices with hummus and coriander
|
|
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.
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
|
| WEDDING INSPIRATION |
 |
|
|
|
|
|
