Moroccan beef tenderloin on couscous with herb salsa
This is an easy, but very tasty recipe. Looks good too. Really has the WOW factor :-)
|1 packet||Eye fillet of beef|
|½ tsp||Ground cinnamon|
|1 tsp||Ground cloves|
|1 tsp||Ground cardamom|
|1 tsp||Ground ginger|
|1 tsp||Ground cumin|
|1 tsp||Black pepper|
|2 tsp||Sea salt|
|1 cup||Fresh parsley|
|1 cup||Fresh coriander|
|1 cup||Pitted green olives|
|2 large||Red capsicums, roasted and peeled|
|1 Tbsp||Lemon juice|
|½ cup||Olive oil|
- To make rub, combine ingredients (from allspice to paprika). Season tenderloin with rub; leave for 15 minutes. Sear tenderloin on a preheated barbeque, 1-2 minutes each side. Transfer to a 200C oven and bake for 10-12minutes for medium-rare. Rest, covered with foil, for 5minutes.
- Put couscous in a heatproof bowl. Add 1 and 1/4 cups boiling water. Stir; cover. Stand until liquid is absorbed. Remove cover, fluff couscous with a fork.
- Meanwhile, to make salsa, finely chop parsley, coriander, mint, garlic, green olives and roasted capsicums. Add lemon juice, whisk in olive oil. Season
- Add half the salsa to couscous. Toss; season. Assemble couscous on a platter. Thinly slice the tenderloin and lay slices on top of the couscous. Drizzle remaining salsa over the entire dish.