Spicy beef steaks with seasonal vegetables topped and tarator sauce
( SERVES 2 )
Silver Fern Farms suggests
|1 packet||Silver Fern Farms Tenderloin fillet|
|2 Tbsp||Fresh mint, finely chopped|
|2 Tbsp||Fresh parsley, finely chopped|
|2 Tbsp||Olive oil|
|2 cloves||Garlic, crushed|
|2 Tbsp||Extra virgin olive oil|
|2 Tbsp||Fresh mint, chopped|
- Remove the tenderloin from the fridge and allow to come to room temperature. Preheat oven to 200C. Combine mint, parsley, lemon zest, paprika, salt, pepper and olive oil. Rub over the tenderloin fillet. Heat a frying pan or barbecue. Sear tenderloin on all sides. Transfer to oven and bake for 10 minutes. Remove and rest for 5 minutes.
- While the steak is cooking, cook your vegetables. In a frying pan, heat the olive oil gently. Saute the red onions and garlic until softened. Add vegetables and 2 tablespoons water. Cover and gently cook for 5- 10 minutes. Add fresh mint, salt and pepper.
- To make the tarator sauce, soak bread in ¼ cup water for 30 seconds. Drain and squeeze out excess moisture. Process almonds in a food processor until fine crumbs form. Add the bread and garlic and process until well combined. Gradually add ¼ cup water, olive oil and lemon juice. Season to taste and refrigerate until required.
- To serve, slice tenderloin into 4 or 6 and plate with seasonal vegetables and tarator sauce.