Beef fillet steak with pickled cucumber
( SERVES 4 )
Photo by Tamara West
Lean beef is a good source of haem iron, so Kathy Paterson ensures that it's on the weekly menu.
|3||Lebanese cucumber, or 1 long telegraph cucumber|
|1 tsp||Flaky sea salt|
|2 cloves||Garlic, crushed|
|1 Tbsp||Miso paste|
|1 tsp||Liquid honey|
|1 pinch||Chilli flakes, or use 1 fresh chilli, deseeded and finely chopped|
|4 fillets||Eye fillets of beef, 170g each, at room temperature|
|1 serving||Oil, for pan-frying|
|1 Tbsp||Toasted sesame seeds|
- Cut the cucumbers in half lengthwise and remove seeds, then cut into small dice. Place in a bowl, sprinkle over the salt and leave to sit for 15 minutes.
- Rinse and drain cucumber, return to a clean bowl and mix with the remaining ingredients. Cover and refrigerate until ready to serve. The longer you leave before eating the more pickled it becomes.
- Heat a large heavy-based frying pan over a medium-high heat. Rub a dash of oil over the steaks and season with freshly ground black pepper. Place in the frying pan and cook for 3 minutes each side for medium-rare. Remove from the frying pan, season with salt and leave to rest for 5 minutes before plating.
- Serve steaks with cucumber pickle, sprinkled with toasted sesame seeds, a bowl of cooked brown rice and a simple green salad.
Check out Ray McVinnie's video on 'How to cook the perfect white rice'.