Roasted Black Pepper Beef with Beetroot, Lentils, Feta and Candied Walnuts
20Serves
EasyDifficulty
40 MINSPreparation
1 HR 30 MINSCooking
This colourful dish is perfect for sharing!
Ingredients
3kg baby beetroot, washed, trimmed and quartered
olive oil, for drizzling
salt and freshly ground black pepper, to taste250g walnut halves
300g sugar
salt, to taste
600g dried green lentils
12 bayleaves
600g onions, peeled and halved
200ml white balsamic vinegar
reserved oil from feta (see below)
2 x 1kg beef eye fillets, trimmed
20g cracked black pepper
40ml olive oil
1kg soft marinated feta, drained, oil reserved
3 (300g) red onions, thinly sliced
1 large bunch coriander, washed
olive oil, for drizzling
salt and freshly ground black pepper, to taste250g walnut halves
300g sugar
salt, to taste
600g dried green lentils
12 bayleaves
600g onions, peeled and halved
200ml white balsamic vinegar
reserved oil from feta (see below)
2 x 1kg beef eye fillets, trimmed
20g cracked black pepper
40ml olive oil
1kg soft marinated feta, drained, oil reserved
3 (300g) red onions, thinly sliced
1 large bunch coriander, washed
Method
- Place beetroot in a lined baking dish and drizzle liberally with oil. Season to taste. Cover with foil and roast at 200°C for 1 hour. Remove foil and roast for a further 15 minutes, or until cooked. Cool.
- Toast walnuts in a 180°C oven for 5 minutes until golden and fragrant. Heat sugar in a heavy based saucepan over medium heat, without stirring until sugar is melted and amber in colour.
- Working quickly and carefully, stir in walnuts until coated. Spread mixture on a baking paper lined tray and using forks, separate walnuts from one another. Sprinkle with salt and cool completely. Roughly chop.
- Cover lentils with cold water in a large saucepan. Add bayleaves and onions and bring to the boil, reduce heat and cook until lentils are just tender, drain and cool, discard onion and bayleaves.
- Combine reserved feta oil and balsamic vinegar to make a dressing, season to taste. Toss 3/4 of the dressing over drained lentils and onion.
- Coat fillets in pepper, pressing well. Heat oil in a large frypan and brown fillets well on all sides. Transfer to a hot oven 200°C and cook for 25 minutes or until done to your liking. Wrap in foil and stand for 30 minutes before slicing into 1cm thick slices.
- Arrange beetroot on a serving platter and top with lentils, arrange beef slices along the length of the salad and dress with red onion slices, crumbled feta, candied walnuts and coriander. Drizzle any remaining dressing over lentils. Serve immediately.
Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0