Beef Scotch Fillet with Chermoula Butternut, Dates and Feta Whip
Dates and feta whip compliment the gourmet steak perfectly.
My Gourmet Food Bag
This dish will appear in My Gourmet Food Bag on Sunday, May 28, 2017.
- 400g butternut pumpkin, peeled and diced 1cm
- 1 fennel bulb, core removed, cut in half lengthways and sliced 0.5cm
- 1 tablespoon chermoula spice mix
- 50g chopped dates and walnuts
- ½ bag baby kale leaves *
BEEF SCOTCH FILLET
- 300g beef scotch fillet steak (at room temperature)
- 50g feta cheese, crumbled *
- 3 tablespoons milk
- 1 tablespoon chopped coriander leaves and stalks *
- PREHEAT oven to 220°C. Line an oven tray with baking paper.
- 1 Toss butternut and fennel with chermoula spice mix and a drizzle of oil on prepared tray. Season with salt and pepper and roast for about 20 minutes, until tender and caramelised. Turn halfway to ensure even cooking.
- 2 While butternut roasts, heat a drizzle of oil in a medium fry-pan on high heat. Pat beef dry with paper towels and season with salt and pepper. Cook beef for 3-4 minutes each side for mediumrare (depending on thickness), or until cooked to your liking.
- 3 Remove beef from pan and set aside, covered with foil, to rest for 2-3 minutes before slicing thickly against the grain.
- 4 While beef rests, add feta and milk to a small bowl and use a whisk or fork to mix until smooth. Season with pepper and set aside.
- 5 When vegetables have about 5 minutes cook time remaining, remove from oven, toss through dates and walnuts and roast a further 5 minutes, until walnuts are toasted. Remove from oven and toss through baby kale until slightly wilted.
- TO SERVE divide chermoula butternut between plates and top with slices of beef scotch fillet. Drizzle over feta whip and garnish with coriander.
- SERVES 2-3
- Energy: 1914 kj / 457 kcal
- Protein: 38.1g
- Carbohydrate: 28.2g
- Fat: 21.7g
- Pantry staple
- * Shared ingredient with another recipe