Beef Fillet with warm Roasted Vegetable and Nut Salad
Cooking Time: 40Mins
Serves 4
1 Bunch baby Carrots (250g), Trimmed and peeled
1 Parsnip (200g), trimmed and peeled, cut into lengths
2 baby beetroot (250g), scrubbed, peeled and cut into wedges
½ Cup roughly chopped Macadamias
½ Cup roughly chopped peeled chestnuts*
¼ Cup roughly chopped dried figs
4 lean beef fillet steaks, trimmed (165g approx. each)
100g baby spinach leaves
1 Tbs Sherry Vinegar
1 Preheat Oven to 180 C
2 Place the Vegetables in a baking tray lined with non-stick baking paper and spray with cooking oil. Bake for 20 minutes then add nuts and figs.
3 Continue cooking for 10 minutes until tender and golden. Remove from oven and keep warm
4 Grill steaks on a stove top grill or pan fry until cooked to your liking
5 Toss the warm vegetables with spinach leaves and vinegar. Serve with steak
*Note
To remove the chestnuts from their skin, use a small sharp knife to carefully cut an ‘X’ on the flat side of each chestnut. Steam over pan of boiling water for 8-10 minutes or until skin starts to open up around the ‘X’ and come away from the flesh. Remove from the heat and plunge nuts into a bowl of iced water, then drain. The skin can now be peeled off the flesh.
Alternatively, prepare the nuts as above but simmer in a pan of boiling water for 6-8 minutes.
Recipe from- Caroline George- http://www.australiandiabetescouncil.com
