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Ингредиенты
- 1 piece mid beef fillet trimmed about 1.2kg1.5kg
- 500 ml tamari (or possibly good quality soy)
- 250 ml cider vinegar
- 1 x red chilli moderately warm
- 12 x cloves of garlic peeled
- 1/4 c. seed mustard
- 150 ml cider vinegar
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 350 ml extra virgin olive oil
- 1 bn chard about 400g (in New Zealand this is called silver beet) shredded finely stems and all and washed well to remove dirt
- 3 x courgettes julienned
- 2 med size beetroot raw peeled and finely julienned c. pesto
Инструкции
- Marinate the beef at least two days before you eat this.
- Put the tamari the first amount cider vinegar the chilli and six cloves of garlic into a blender and puree to a fine consistency for 30 seconds.
- Lay the fillet in a long dish just large sufficient to hold it and pour the marinade over it cover with cling film and place in the fridge.
- Every 12 hrs turn the beef over to expose all of it to the marinade.
- It can be left to marinate for up to a week.
- Just before you cook the beef take it out of the marinade and drain well then dry with a cloth.
- Cut it into six equal pcs and leave to sit till youre ready to cook it.
- Put the remaining garlic the seed mustard the second amount of cider vinegar salt pepper and extra virgin olive oil into a food processer puree for 30 seconds and pour into a large bowl.
- Bring a large pot of salted water to the boil add in the chard and stir well.
- After 30 seconds add in the courgettes and stir and after 1 minute drain it all through a colander. (The chard and courgettes can be steamed if you prefer.)
- Tip the warm vegetables into the bowl with the garlic dressing and stir well stir in the beetroot and leave the bowl in a hot place.
- Now heat up a grilling skillet or possibly a grill to a high heat.
- Lightly oil the fillet on the cut sides and for the best flavour grill for no more than 2 min on each side.
- As its marinated the beef wont need a lot of cooking but if desired your meat well done then cook it so.
- Just remember which the more you cook the more you will lose the exquisite succulence and flavour of this dish.
- Serve the grilled beef on top of the hot chard salad and dollop the pesto on top of which.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 6 servings | |
| Calories 592 | |
| Calories from Fat 491 | 83% |
| Total Fat 55.65g | 70% |
| Saturated Fat 7.52g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5288mg | 220% |
| Potassium 591mg | 17% |
| Total Carbs 15.3g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.05g | 3% |
| Protein 9.11g | 15% |
