eCook Meal
Seared Chipotle Beef Fillet
with charred corn, pickled onions & peanuts
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R125.71
for 4 servings · R31.43 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
-
Corn needs 320 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 77% of packR18.50
-
Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
-
Free-range Beef Fillet needs 600 gBeef Stock Bones Avg 1 kg 1 kg at R49.99 · 60% of packR29.99
-
Plain Yoghurt needs 120 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 40% of packR8.00
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
Not in the Woolies basket — source these elsewhere:
- Chipotle In Adobo Sauce
- Pickling Liquid
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Seared Chipotle Beef Fillet?
The preparation time for Seared Chipotle Beef Fillet with charred corn, pickled onions & peanuts is between 15 and 30 minutes.
What is the total time required to make Seared Chipotle Beef Fillet with charred corn, pickled onions & peanuts?
The total time required to make Seared Chipotle Beef Fillet with charred corn, pickled onions & peanuts is between 45 and 60 minutes.
How many servings does Seared Chipotle Beef Fillet provide?
4 servings
What are the main ingredients in Seared Chipotle Beef Fillet?
Beef, Butternut, Chipotle in Adobo Sauce, Corn, Fresh Coriander, Garlic, Peanuts, Pickling Liquid, Red Onion, Salad Leaves, Yoghurt
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?
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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Seared Chipotle Beef Fillet?
Beef, Butternut, Chipotle in Adobo Sauce, Corn, Fresh Coriander, Garlic, Peanuts, Pickling Liquid, Red Onion, Salad Leaves, Yoghurt
How many calories does Seared Chipotle Beef Fillet have?
759 calories
How much fat content does Seared Chipotle Beef Fillet have?
grams