Perhaps not the most innovative of meals, but a tried and tested one and on Valentine’s Day you do not want to take any chances with your loved one’s enjoyment of dinner!
Try Chef Pieter’s interpretation of Beef fillet with a green fig salad, serve it with the popularLeopard’s Leap Merlotand have a happy Valentine’s date!
Ingredients:
Olive oil
300g beef fillet, trimmed
Salt and pepper
Coriander based rub spice/biltong spice
Green figs, sliced in wedges
Candy-striped beetroot, thinly sliced
Baby carrots, finely sliced
Mint leaves
Cos lettuce
Method:
Heat a frying pan over high heat.
Season the beef with salt, pepper, the coriander rub and coat with olive oil.
Place the fillet in a hot pan and cook for 3-4 minutes on each side.
Remove from the heat and allow to rest.
On a platter, arrange lettuce and figs, beetroot and carrots and drizzle with pan juices.
Top with generous slices of the fillet and sprinkle with some fresh mint.
A HAPPY VALENTINE – TRIED AND TESTED
Perhaps not the most innovative of meals, but a tried and tested one and on Valentine’s Day you do not want to take any chances with your loved one’s enjoyment of dinner!
Try Chef Pieter’s interpretation of Beef fillet with a green fig salad, serve it with the popularLeopard’s Leap Merlotand have a happy Valentine’s date!
Ingredients:
Olive oil
300g beef fillet, trimmed
Salt and pepper
Coriander based rub spice/biltong spice
Green figs, sliced in wedges
Candy-striped beetroot, thinly sliced
Baby carrots, finely sliced
Mint leaves
Cos lettuce
Method:
Heat a frying pan over high heat.
Season the beef with salt, pepper, the coriander rub and coat with olive oil.
Place the fillet in a hot pan and cook for 3-4 minutes on each side.
Remove from the heat and allow to rest.
On a platter, arrange lettuce and figs, beetroot and carrots and drizzle with pan juices.
Top with generous slices of the fillet and sprinkle with some fresh mint.
