Medium Rare Roasted Beef Fillet Salad with Fennel Baked Iron Jack Pumpkin, Hummus, Harissa Yogurt & Tortilla Crisps

Medium Rare Roasted Beef Fillet Salad with Fennel Baked Iron Jack Pumpkin, Hummus, Harissa Yogurt & Tortilla Crisps

Ingredients

2 x Harvey Beef Fillet Steaks

Olive oil, Sea Salt & Black Pepper for seasoning

 

500g Pumpkin, cut in wedges

1 tbsp fennel seeds

1 tsp honey

100g hummus

100g tortilla crisps

 

For the harissa yogurt

8 tbsps Greek yogurt

1 tbsp harissa paste or Moroccan seasoning

1 tsp lemon juice

Instructions

  1. Pre-heat oven to 160c & a frying pan to very hot. Season eye fillet steaks with salt and pepper and sear with a little oil in the pan for 2 minutes on each side until golden. Transfer to oven and cook for 3 minutes each side. For rare look for 52c internal using a digital meat thermometer. Remove from oven allow to rest for 8 minutes on a cooling rack and chill in the fridge.
  2. Cut pumpkin into wedges, add 1-2 tbsp of oil, fennel & honey and toss to coat, lay onto a baking tray and bake until soft.
  3. Mix yogurt, harissa & lemon juice, then season with salt & pepper to taste.
  4. Slice the beef when cool, assemble the salad in layers and serve hummus & crisps to the side.
  5. Drizzle liberally with harissa yogurt.

Servings

2
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