Herbed crusted beef fillet with brown rice salad
The herbs compliment the fillet. This looks and tastes good.
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Loading... Ingredients
- 1 kg beef fillet, cut into 4 – 5 portions
- 30 ml (2 tbsp) English mustard
- 1 slice stale white bread, crumbed
- 125 ml (1/2 cup) grated Parmesan cheese, grated
- sprig of parsley
- sprig of thyme
- sprig of coriander
- sprig of rosemary
- salt and pepper
- olive oil
- 250 ml (1 cup) cooked Spekko Saman Brown Rice
- 30 ml (2 tbsp) lemon juice
- 30 ml (2 tbsp) olive oil, extra virgin
- 5 ml (1 tsp) dried origanum
- 1/4 tsp ground black pepper
- ¼ cucumber, seeded, chopped
- 125 ml (1/2 cup) shredded spinach
- 1 red pepper, diced
- ¼ cup chopped spring onions
- 125 ml (1/2 cup) chopped Kalamata olives
- 250 ml (1 cup) crumbled feta cheese
- red pepper flakes to taste
Rice
Method
- Pre-heat oven to 180°C. Place beef on a cutting board. Heat some olive oil in an oven safe pan. Seal the meat, holding it down until browned.
- Place the bread, Parmesan cheese, fresh herbs and olive oil into a blender and pulse several times. Use only a dollop of olive oil. Pour the mixture into a deep dish and set aside.
- Brush the steaks generously with mustard. Dip into the herb mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.
- Place into the oven for 5 – 8 minutes, until ready to serve.
- Cook rice as per packaging instructions. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
- In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and salt.
- Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toss to combine. Serve at room temperature or cold with beef.