Beef Fillet with Smoked Paprika Wedges and Truffle Béarnaise
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, May 20, 2018.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, May 20, 2018.
This gourmet dish will have you feeling like you’re dining in a restaurant, the quality of the dish is impressive! Succulent beef eye fillet, roasted new season vegetables and a truffle infused Béarnaise sauce to tie it all together.
Ingredients
Wedges
- 400g kumara
- ½ tsp smoked paprika
Beef
- 300g beef eye fillet steak (at room temperature)
Vegetables
- ½ cauliflower
- ½ bag broccolini
- 3 Tbsp water
- 1 Tbsp butter
- Zest of ½ lemon
- 1 Tbsp lemon juice
To Serve
- 60g truffle Béarnaise sauce
Steps
-
Preheat oven to 220°C. Line an oven tray with baking paper. Cut kumara into 1cm wedges. Cut cauliflower into small florets until you have about 2 cups worth. Cut broccolini in half widthways.
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Toss kumara and smoked paprika on prepared tray with a drizzle of olive oil. Season and roast for about 20 minutes until golden and tender. Turn once during cooking.
-
Heat a large fry-pan on medium-high heat with a drizzle of oil. Pat beef dry and season. Cook for 2-3 minutes each side for medium-rare, (depending on thickness) or cooked to your liking. Set aside to rest covered, for 2-3 minutes before slicing thinly against the grain.
-
Carefully wipe beef pan clean and return to a medium-high heat with a little more oil. Add cauliflower and broccolini and cook for 2–3 minutes, stirring often until beginning to soften. Add water and steam cook for a further 1-2 minutes until tender.
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Once vegetables are tender, remove from heat, add butter, lemon zest and juice and toss to combine. Season and set aside.
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To serve, divide vegetables and wedges between plates. Top with slices of beef and dollop over truffle Béarnaise.
Nutritional Information
Energy |
2664 kj 637 kcal |
---|---|
Protein | 33.3g |
Carbohydrate | 47.1g |
Fat | 33.7g |