Monthly Recipe October 2015

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




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-