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| Ketchup, chilli, black pepper sauce… It’s just a pity that most people drown their juicy piece of red meat in unhealthy condiments as such. At Living Space, owner and chef, Eric Lee shows us how to use a handful of herbs to enhance the texture and flavour of organic beef. Served with spiced butternut squash, this dish is bound to tickle your taste buds. |
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| Seared organic balsamic beef with spiced butternut squash | |
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Ingredients
Serves: 2 Prep time: 45 mins 250g organic beef fillet 4 tbsp organic balsamic vinegar 2 tbsp organic olive oil 1 tbsp chopped fresh rosemary 1 tsp organic cane sugar Spiced butternut squash 500g cubed organic butternut squash 1 tsp organic coriander seed 2 cloves of organic garlic ¼ organic red onion 1 tsp grapeseed oil ¼ cup filtered water 1 tsp organic cumin seed Pinch of organic nutmeg Pinch of organic cinnamon Pinch of sea salt |
Method
Rub all ingredients for seared balsamic beef onto beef fillet and marinate overnight in chiller. Do not freeze. Heat pan or pan-grill till smoking hot and sear beef fillet for three minutes on each side, turning fillet over only once. Remove from pan and allow the beef to tenderise by leaving fillet covered in foil for five to seven minutes. To prepare spiced butternut squash, add coriander seeds, cumin, garlic, red onion and grapeseed oil to pan on medium heat. Stir fry lightly for two minutes and add butternut squash. Continue to fry lightly for another two minutes. Add water, nutmeg, cinnamon and sea salt and simmer for two minutes. Slice beef fillet and serve with fresh mesclun leaves on spiced butternut squash. |
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