Beef fil­let salad:

Weekend Witness - - Arts -

(SERVES 4) 300 g beef fil­let 10 g salted but­ter •Get a pan really hot on the heat, add the but­ter, when melted place the beef in the pan and sear on all the sides •Place on an oven tray, place in the oven at a 260°C for about 5-7 min (de­pend­ing on how you would pre­fer it to be cooked). Al­low some cool­ing and rest­ing time, then cut the beef into thin slices. Caramelised red onions: Yields: 400 g 655 g onions, thinly sliced 500ml red wine 150 g trea­cle sugar •Place all the above in­gre­di­ents into a heavy based pan. Al­low to sim­mer un­til onions are caramelised and most of the red wine has re­duced to make a red wine syrup that is coat­ing the onions (which takes about 35 min­utes). 60 g feta cheese, roughly bro­ken 65 g peas, cooked 25 g red onion, sliced 45 g caramelised red onions 30 g pecan nuts Place the sliced beef on a salad plat­ter, top with feta, peas, red onions, caramelised red onions and pecan nuts. Driz­zle with ex­tra vir­gin olive oil be­fore serv­ing.

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