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!
Butternut - 250g
Garlic Clove - 1
Dried Chilli Flakes - 2,5ml
Fresh Coriander - 4g
Flaked Almonds - 10g
Green Leaves - 20g
Free-range Beef Fillet - 150g
Ground Cumin - 5ml
Lime Juice - 15ml
Hummus - 45ml
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!
Butternut - 500g
Garlic Cloves - 2
Dried Chilli Flakes - 5ml
Fresh Coriander - 8g
Flaked Almonds - 20g
Green Leaves - 40g
Free-range Beef Fillet - 300g
Ground Cumin - 10ml
Lime Juice - 30ml
Hummus - 85ml
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!
Butternut - 750g
Garlic Cloves - 3
Dried Chilli Flakes - 7,5ml
Fresh Coriander - 12g
Flaked Almonds - 30g
Green Leaves - 60g
Free-range Beef Fillet - 450g
Ground Cumin - 15ml
Lime Juice - 45ml
Hummus - 125ml
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!
Butternut - 1kg
Garlic Cloves - 4
Dried Chilli Flakes - 10ml
Fresh Coriander - 15g
Flaked Almonds - 40g
Green Leaves - 80g
Free-range Beef Fillet - 600g
Ground Cumin - 20ml
Lime Juice - 60ml
Hummus - 170ml
Woolies Products in this dish
