Fiery Beef Fillet with Roasted Vegetables (Heat Rating: Hot)
recipe
Fiery Beef Fillet with Roasted Vegetables (Heat Rating: Hot)
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The beef is so tender it melts in the mouth. A great dish to serve on a warm summer's evening.
Ingredients
- 1 tbsp Patak's Madras Paste
- 750g piece of beef fillet
- 1 tbsp low-fat yoghurt
- 2 tbsp fresh chopped coriander
- 2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp green peppercorns
- For the Vegetables
- 1 tbsp Patak's Madras Paste
- 1 tbsp Patak's Tikka Masala Paste
- 2 x 250g pouches Patak's Basmati Rice
- 3 tbsp Patak's Tandoori Barbecue Table Sauce
- 1 aubergine, thickly sliced
- 2 courgettes, thickly sliced
- 2 red peppers, quartered lengthways
- 2 yellow peppers, quartered lengthways
Serves:
6
Preparation:
15
Cook Time:
60
Total Time:
75min
Directions
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- Preheat the oven to / gas mark Mix together the Patak's Madras Paste, yoghurt and coriander. Smear over the outside of the beef. Put the cumin, coriander seeds and peppercorns in a pestle and mortar and roughly crush.
- Sprinkle the spices onto a sheet of greaseproof paper and roll the beef in the spices to coat. Set aside.
- Place the vegetables in a roasting tray. Mix together the Patak's Tikka Masala Paste with tbsp water and pour over the vegetables. Toss to coat.
- Roast the vegetables in the oven for minutes. Add the beef and cook for a further mins.
- Remove the beef and vegetables from the roasting tin and keep warm. Stir the Patak's Tandoori Barbecue Table Sauce and l water into the juices and spices in the roasting tin. Simmer for minutes. Cook the rice in the microwave for seconds and serve with the beef, vegetables and sauce.
Source: Patak's
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