Indulgence at its best with this tender spiced cumin beef fillet. A side of Lebanese “batata harra” with a butternut twist, is paired excellently with creamy hummus and sprinklings of toasted almonds. Come on… take a flavour trip with us!
Cumin Basted Beef Fillet
Cumin Basted Beef Fillet
with butternut harra, hummus & flaked almonds
Hands on Time: 15 - 30 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Beef
- Butternut
- Dried Chilli Flakes
- Flaked Almonds
- Free-range Beef Fillet
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Ground Cumin
- Hummus
- Lime Juice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
ROASTED Butternut PERFECTION
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-300 minutes until cooked through and crisping up, shifting halfway.
FLAVOURFUL SAUTÈ
Place a pan over medium heat with a drizzle of oil. Once hot, add the grated garlic, ½ the chilli flakes and ½ the chopped coriander. Fry until the garlic is golden in colour, about 2-4 minutes. Remove from the pan and set aside.
TOASTY ALMONDS & SALAD
Wipe down the pan. Add the flaked almonds and toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Place the rinsed green leaves, a drizzle of olive oil and seasoning in a bowl. Toss to combine and set aside.
CUMINY FILLET
Return the pan to high heat. Pat the fillet dry with some paper towel. 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. Add a knob of butter or a drizzle of oil and ¾ of the cumin and baste the steak for 1-2 minutes. Remove from the pan on completion and set aside to rest for 5 minutes before slicing.
TOSS & MIX
Once the Butternut chunks are roasted, toss with the garlic mixture, the remaining coriander and chilli flakes, and lime juice.
LEBANESE-STYLE FEASTING
Plate up the cumin Beef slices alongside the roasted Butternut harra. Side with the dressed leaves and sprinkle over the flaked almonds. Serve with the hummus and use the back of a spoon to create a swirl on the surface. Drizzle with olive oil, and sprinkle over the remaining cumin. Sahtein, Chef!
ROASTED Butternut PERFECTION
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
FLAVOURFUL SAUTÈ
Place a pan over medium heat with a drizzle of oil. Once hot, add the grated garlic, ½ the chilli flakes and ½ the chopped coriander. Fry until the garlic is golden in colour, about 2-4 minutes. Remove from the pan and set aside.
TOASTY ALMONDS & SALAD
Wipe down the pan. Add the flaked almonds and toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Place the rinsed green leaves, a drizzle of olive oil and seasoning in a bowl. Toss to combine and set aside.
CUMINY FILLET
Return the pan to high heat. Pat the fillet dry with some paper towel. 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. Add a knob of butter or a drizzle of oil and ¾ of the cumin and baste the steaks for 1-2 minutes. Remove from the pan on completion and set aside to rest for 5 minutes before slicing.
TOSS & MIX
Once the Butternut chunks are roasted, toss with the garlic mixture, the remaining coriander and chilli flakes, and lime juice.
LEBANESE-STYLE FEASTING
Plate up the cumin Beef slices alongside the roasted Butternut harra. Side with the dressed leaves and sprinkle over the flaked almonds. Serve with the hummus and use the back of a spoon to create a swirl on the surface. Drizzle with olive oil, and sprinkle over the remaining cumin. Sahtein, Chef!
ROASTED Butternut PERFECTION
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
FLAVOURFUL SAUTÈ
Place a pan over medium heat with a drizzle of oil. Once hot, add the grated garlic, ½ the chilli flakes and ½ the chopped coriander. Fry until the garlic is golden in colour, about 2-4 minutes. Remove from the pan and set aside.
TOASTY ALMONDS & SALAD
Wipe down the pan. Add the flaked almonds and toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Place the rinsed green leaves, a drizzle of olive oil and seasoning in a bowl. Toss to combine and set aside.
CUMINY FILLET
Return the pan to high heat. Pat the fillet dry with some paper towel. 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. Add a knob of butter or a drizzle of oil and ¾ of the cumin and baste the steaks for 1-2 minutes. Remove from the pan on completion and set aside to rest for 5 minutes before slicing.
TOSS & MIX
Once the Butternut chunks are roasted, toss with the garlic mixture, the remaining coriander and chilli flakes, and lime juice.
LEBANESE-STYLE FEASTING
Plate up the cumin Beef slices alongside the roasted Butternut harra. Side with the dressed leaves and sprinkle over the flaked almonds. Serve with the hummus and use the back of a spoon to create a swirl on the surface. Drizzle with olive oil, and sprinkle over the remaining cumin. Sahtein, Chef!
ROASTED Butternut PERFECTION
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
FLAVOURFUL SAUTÈ
Place a pan over medium heat with a drizzle of oil. Once hot, add the grated garlic, ½ the chilli flakes and ½ the chopped coriander. Fry until the garlic is golden in colour, about 2-4 minutes. Remove from the pan and set aside.
TOASTY ALMONDS & SALAD
Wipe down the pan. Add the flaked almonds and toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Place the rinsed green leaves, a drizzle of olive oil and seasoning in a bowl. Toss to combine and set aside.
CUMINY FILLET
Return the pan to high heat. Pat the fillet dry with some paper towel. 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. Add a knob of butter or a drizzle of oil and ¾ of the cumin and baste the steaks for 1-2 minutes. Remove from the pan on completion and set aside to rest for 5 minutes before slicing.
TOSS & MIX
Once the Butternut chunks are roasted, toss with the garlic mixture, the remaining coriander and chilli flakes, and lime juice.
LEBANESE-STYLE FEASTING
Plate up the cumin Beef slices alongside the roasted Butternut harra. Side with the dressed leaves and sprinkle over the flaked almonds. Serve with the hummus and use the back of a spoon to create a swirl on the surface. Drizzle with olive oil, and sprinkle over the remaining cumin. Sahtein, Chef!
Frequently Asked Questions
What is the preparation time for Cumin Basted Beef Fillet?
The preparation time for Cumin Basted Beef Fillet with butternut harra, hummus & flaked almonds is between 15 and 30 minutes.
What is the total time required to make Cumin Basted Beef Fillet with butternut harra, hummus & flaked almonds?
The total time required to make Cumin Basted Beef Fillet with butternut harra, hummus & flaked almonds is between 50 and 65 minutes.
How many servings does Cumin Basted Beef Fillet provide?
4 servings
What are the main ingredients in Cumin Basted Beef Fillet?
Beef, Butternut, Dried Chilli Flakes, Flaked Almonds, Free-range Beef Fillet, Fresh Coriander, Garlic Clove, Garlic Cloves, Green Leaves, Ground Cumin, Hummus, Lime Juice
What is the nutritional information of Cumin Basted Beef Fillet?
Calories: 641, Carbs: 45 grams, Fat: grams, Protein: 43.4 grams, Sugar: 7.1 grams, Salt: 408 grams
How do I prepare Cumin Basted Beef Fillet?
ROASTED BUTTERNUT PERFECTION: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. FLAVOURFUL SAUTÈ: Place a pan over medium heat with a drizzle of oil. Once hot, add the grated garlic, ½ the chilli flakes and ½ the chopped coriander. Fry until the garlic is golden in colour, about 2-4 minutes. Remove from the pan and set aside. TOASTY ALMONDS & SALAD: Wipe down the pan. Add the flaked almonds and toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Place the rinsed green leaves, a drizzle of olive oil and seasoning in a bowl. Toss to combine and set aside. CUMINY FILLET: Return the pan to high heat. Pat the fillet dry with some paper towel. 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. Add a knob of butter or a drizzle of oil and ¾ of the cumin and baste the steaks for 1-2 minutes. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. TOSS & MIX: Once the butternut chunks are roasted, toss with the garlic mixture, the remaining coriander and chilli flakes, and lime juice. LEBANESE-STYLE FEASTING: Plate up the cumin beef slices alongside the roasted butternut harra. Side with the dressed leaves and sprinkle over the flaked almonds. Serve with the hummus and use the back of a spoon to create a swirl on the surface. Drizzle with olive oil, and sprinkle over the remaining cumin. Sahtein, Chef!
What should be prepared from my kitchen to make Cumin Basted Beef Fillet?
Beef, Butternut, Dried Chilli Flakes, Flaked Almonds, Free-range Beef Fillet, Fresh Coriander, Garlic Clove, Garlic Cloves, Green Leaves, Ground Cumin, Hummus, Lime Juice
How many calories does Cumin Basted Beef Fillet have?
641 calories
How much fat content does Cumin Basted Beef Fillet have?
grams
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