What are the main ingredients in Seared Chipotle Beef Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Seared Chipotle Beef Fillet?

Calories: 759, Carbs: 71 grams, Fat: grams, Protein: 46.7 grams, Sugar: 23 grams, Salt: 220 grams

How do I prepare Seared Chipotle Beef Fillet?

ROASTED HALF-MOONS: Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark. PICKLED ONIONS & TOASTED NUTS: Place the sliced red onions in a bowl with ½ of the pickling liquid and 25ml of boiling water. Add a generous pinch of salt, toss to coat, and set aside to pickle. Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. CHIPOTLE: In a bowl, combine the chopped chipotle in adobo (to taste), grated garlic, and yoghurt. Add water in 5ml increments until drizzling consistency. Season and set aside. JUICY FILLET: Place a pan over a high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 4-5 minutes, until browned all over, shifting as they colour (this time frame will yield a medium-rare result). Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning. TEX-MEX DINING!: Plate up the sliced beef fillet and drizzle over ½ of the chipotle dressing. Serve alongside the roasted butternut half-moons and zingy corn-pickled onion salad. Sprinkle over the chopped peanuts, the remaining chipotle dressing, and garnish with the remaining chopped coriander. Voilà, Chef! ZINGY CORN SALAD: Place a pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. Remove from the heat and transfer to a bowl. Drain the pickled red onions, and add to the corn along with ½ the chopped coriander, rinsed salad leaves, and the remaining pickling liquid (to taste). Season and set aside.

What should be prepared from my kitchen to make Seared Chipotle Beef Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Seared Chipotle Beef Fillet

A kicker of chipotle-yoghurt dressing cascades over slices of juicy beef fillet, as roasted half-moons of butternut and a zingy, feisty charred corn salad languish alongside. Pickled red onion and toasted peanuts perch atop this divine dish – truly exquisite.

Seared Chipotle Beef Fillet

with charred corn, pickled onions & peanuts

Hands on Time: 15 - 30 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Butternut
Chipotle in Adobo Sauce
Corn
Free-range Beef Fillet
Fresh Coriander
Garlic Clove
Garlic Cloves
Peanuts
Pickling Liquid
Plain Yoghurt
Red Onion
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

ROASTED HALF-MOONS
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark.
PICKLED ONIONS & TOASTED NUTS
Place the sliced red onions in a bowl with ½ of the pickling liquid and 15ml of boiling water. Add a generous pinch of salt, toss to coat, and set aside to pickle. Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CHIPOTLE
In a bowl, combine the chopped chipotle in adobo (to taste), grated garlic, and yoghurt. Add water in 5ml increments until drizzling consistency. Season and set aside.
ZINGY CORN SALAD
Place a pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. Remove from the heat and transfer to a bowl. Drain the pickled red onions, and add to the corn along with ½ the chopped coriander, rinsed salad leaves, and the remaining pickling liquid (to taste). Season and set aside.
JUICY FILLET
Place a pan over a high heat. Rub some oil into the fillet until well coated. When the pan is hot, sear the fillet for about 4-5 minutes, until browned all over, shifting as it colours (this time frame will yield a medium-rare result). Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
TEX-MEX DINING!
Plate up the sliced beef fillet and drizzle over ½ of the chipotle dressing. Serve alongside the roasted butternut half-moons and zingy corn-pickled onion salad. Sprinkle over the chopped peanuts, the remaining chipotle dressing, and garnish with the remaining chopped coriander. Voilà, Chef!

Butternut - 250g
Red Onion - 1
Pickling Liquid - 22,5ml
Peanuts - 15g
Chipotle In Adobo Sauce - 10g
Garlic Clove - 1
Plain Yoghurt - 30ml
Corn - 80g
Fresh Coriander - 4g
Salad Leaves - 20g
Free-range Beef Fillet - 150g

Download the Recipe

Serves 2

ROASTED HALF-MOONS
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark.
PICKLED ONIONS & TOASTED NUTS
Place the sliced red onions in a bowl with ½ of the pickling liquid and 25ml of boiling water. Add a generous pinch of salt, toss to coat, and set aside to pickle. Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CHIPOTLE
In a bowl, combine the chopped chipotle in adobo (to taste), grated garlic, and yoghurt. Add water in 5ml increments until drizzling consistency. Season and set aside.
ZINGY CORN SALAD
Place a pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. Remove from the heat and transfer to a bowl. Drain the pickled red onions, and add to the corn along with ½ the chopped coriander, rinsed salad leaves, and the remaining pickling liquid (to taste). Season and set aside.
JUICY FILLET
Place a pan over a high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 4-5 minutes, until browned all over, shifting as they colour (this time frame will yield a medium-rare result). Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
TEX-MEX DINING!
Plate up the sliced beef fillet and drizzle over ½ of the chipotle dressing. Serve alongside the roasted butternut half-moons and zingy corn-pickled onion salad. Sprinkle over the chopped peanuts, the remaining chipotle dressing, and garnish with the remaining chopped coriander. Voilà, Chef!

Butternut - 500g
Red Onion - 1
Pickling Liquid - 45ml
Peanuts - 30g
Chipotle In Adobo Sauce - 20g
Garlic Cloves - 2
Plain Yoghurt - 60ml
Corn - 160g
Fresh Coriander - 8g
Salad Leaves - 40g
Free-range Beef Fillet - 300g

Download the Recipe

Serves 3

ROASTED HALF-MOONS
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping at the halfway mark.
PICKLED ONIONS & TOASTED NUTS
Place the sliced red onions in a bowl with ½ of the pickling liquid and 35ml of boiling water. Add a generous pinch of salt, toss to coat, and set aside to pickle. Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CHIPOTLE
In a bowl, combine the chopped chipotle in adobo (to taste), grated garlic, and yoghurt. Add water in 5ml increments until drizzling consistency. Season and set aside.
ZINGY CORN SALAD
Place a pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. Remove from the heat and transfer to a bowl. Drain the pickled red onions, and add to the corn along with ½ the chopped coriander, rinsed salad leaves, and the remaining pickling liquid (to taste). Season and set aside.
JUICY FILLET
Place a pan over a high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 4-5 minutes, until browned all over, shifting as they colour (this time frame will yield a medium-rare result). Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
TEX-MEX DINING!
Plate up the sliced beef fillet and drizzle over ½ of the chipotle dressing. Serve alongside the roasted butternut half-moons and zingy corn-pickled onion salad. Sprinkle over the chopped peanuts, the remaining chipotle dressing, and garnish with the remaining chopped coriander. Voilà, Chef!

Butternut - 750g
Red Onion - 1
Pickling Liquid - 67,5ml
Peanuts - 45g
Chipotle In Adobo Sauce - 30g
Garlic Cloves - 3
Plain Yoghurt - 90ml
Corn - 240g
Fresh Coriander - 12g
Salad Leaves - 60g
Free-range Beef Fillet - 450g

Download the Recipe

Serves 4

ROASTED HALF-MOONS
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping at the halfway mark.
PICKLED ONIONS & TOASTED NUTS
Place the sliced red onions in a bowl with ½ of the pickling liquid and 45ml of boiling water. Add a generous pinch of salt, toss to coat, and set aside to pickle. Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CHIPOTLE
In a bowl, combine the chopped chipotle in adobo (to taste), grated garlic, and yoghurt. Add water in 5ml increments until drizzling consistency. Season and set aside.
ZINGY CORN SALAD
Place a pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. Remove from the heat and transfer to a bowl. Drain the pickled red onions, and add to the corn along with ½ the chopped coriander, rinsed salad leaves, and the remaining pickling liquid (to taste). Season and set aside.
JUICY FILLET
Place a pan over a high heat. Rub some oil into the fillets until well coated. When the pan is hot, sear the fillets for about 4-5 minutes, until browned all over, shifting as they colour (this time frame will yield a medium-rare result). Remove from the heat and set aside to rest for 5 minutes before slicing and seasonings.
TEX-MEX DINING!
Plate up the sliced beef fillet and drizzle over ½ of the chipotle dressing. Serve alongside the roasted butternut half-moons and zingy corn-pickled onion salad. Sprinkle over the chopped peanuts, the remaining chipotle dressing, and garnish with the remaining chopped coriander. Voilà, Chef!