Gourmet Middle Eastern Beef Fillet with Pistachio Baby Carrots & Saffron Yoghurt

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, October 16, 2022.

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This weeks gourmet takes an exotic twist! Eye fillet is rubbed with a blend of Middle Eastern spices and cooked to perfection. Served along side tender pistachio roasted vegetables and a fresh and vinegary cucumber and micro radish salad! As if that wasn't enough you will be using the worlds most expensive spice to create a delicious saffron yoghurt to finish it all off!

Ingredients

Potatoes

1/2 pack pistachio nuts slivered
200g potatoes, cut into 1cm rounds
1/2 beetroot, cut into 1cm rounds
100g bunch baby carrots, ends trimmed
1/2 tsp oil

Saffron Yoghurt

1/2 pack saffron powder
50g yoghurt

Cucumber Salad

1 Lebanese cucumber, peeled into ribbons
1/2 pack micro radish
1/2 tsp olive oil
1/2 tsp red wine vinegar

Beef

1/2 tsp oil
1/2 pack Middle Eastern spices
300g beef eye fillet

Steps

Preheat oven to 220°C (or 200°C fan bake).
Cut potatoes and beetroot into 1cm thick rounds. Trim tops from carrots and toss all together on a lined oven tray with oil. Season with salt and pepper and roast in oven for an initial 25 minutes. Remove from oven, add pistachios to tray and return to oven to cook for a further 3-5 minutes, until vegetables are tender.
Pat beef dry, season with salt and pepper and coat in 1/2 pack Middle Eastern spices. Heat oil in a medium frypan on medium-high heat. Cook beef for about 3 minutes each side for medium-rare, depending on thickness, or until cooked to your liking. Set aside to rest, covered.
Combine saffron and yoghurt together in a small bowl with a pinch of salt. Mix well and set aside for serving.
Peel cucumber into ribbons and toss in a small bowl with micro radish, olive oil and red wine vinegar.
Roasted vegetables with beef, saffron yoghurt and cucumber salad.

Nutritional Information

Energy	1595 kj 381 kcal
Protein	37.2g
Carbohydrate	20.1g
Fat	15.8g