Fillet Steak with Quinoa, Mixed Roasted Basamic Peppers, Tomatoes and Basil and a Lemon and Horse-raddish Creme Fraiche DressingPosted on in Beef, Lamb & Pork, European, Recipes
This is a nice little summer sharing dish. This recipe will serve 2 depending on how hungry you are!
1 Large Fillet Steak (About 1 1/5 in)
4 Mixed Small Sweet Peppers
1/2 Small Red Onion
1 Clove Garlic
7 Shredded Basil Leaves
3 tbs Creme Fraiche
Level tsp of Horseraddish
1. First prepare your dressing by adding the Creme Fraiche, Horseraddish and the juice of half a lemon. Then add a few twists of black pepper.
2. Finely slice your peppers, red onion and crush the garlic. Gently fry in a little olive oil for a few minutes. About 1 minute before you take them out add a couple of tablespoons of balsamic vinegar. Once done remove from the pan and set aside.
3. In a pan of salted water add the Quinoa along with the other half of lemon. Simmer for about 8-10 minutes.
4. Meanwhile season your steak with salt and pepper and fry in a hot pan for a couple of minutes each side, making sure you seal the edges too. Then pop in to the oven on 180 for a further 6-8 minutes for a rare steak. At the same time add about 6 of your tomatoes sliced in half with a little olive oil and sea salt. You should let the steak rest a few minutes after its cooked before carving.
5. Drain off the Quinoa then mix through the peppers and red onion together with a few shredded basil leaves. Slice another 6 uncooked tomatoes in half.
6. Slice the beef in to 1/2 cm pieces then arrange the Quinoa on the board and scatter over the tomatoes and remaining shredded basil. Place the beef on top and dress with the Creme Fraiche, a little olive oil and a little reduced balsamic vinegar.