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Preparation time
2 hours
Total time:
3 hours 5 minutes
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Ingredients
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10 Fresh curry leaves, chopped
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1 1/2 tablespoon Garam Masala
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2.5 cm Fresh ginger, grated
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2 Garlic cloves, crushed
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1 Lime, freshly grated zest and juiced
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4 tablespoon Olive oil
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750 grams Beef fillet
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8 Ready-cooked and peeled beetroot drained and cut into eighths
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4 Large red peppers, cut into large pieces
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6 Large potatoes, cut into bite-size pieces
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4 tbsp Chopped fresh coriander
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Directions
- In a bowl, mix the curry leaves, garam masala, ginger, garlic, lime zest, lime juice and 1 tablespoon of olive oil. Brush the marinade on the beef, wrap and set aside for at least 2 hours or overnight
- Preheat the oven to 350 degrees F
- Arrange the vegetables in a large non-stick tray and drizzle with 2 tablespoons olive oil and toss to coat and set aside.
- Heat a heavy-based pan until hot and add the remaining olive oil and search each side of the beef for 1 minute, or until brown.
- Create space in the centre of the tray with the vegetables and sit the beef in the middle
- Roast the beef for 30 minutes for medium-rare or 35 minutes for medium.
- Remove the beef from the tray, cover loosely with foil and set aside to rest.
Pairing Suggestions :
- Our Certified Beer Sommelier recommends enjoying this recipe with a fruity and spicy beer such as Belgian Moon.
- Pouring directions: Ensure you have a clean beer glass and garnish Belgian Moon with an orange. Make sure you pour with at least 1.5" of foam and be sure to rouse the sediment off the bottom of the bottle. Your Belgian Moon should be 100% opaque as that haze is pure flavour.
- To best explore the pairing; cleanse your palate with the Belgian Moon, taste the dish, then repeat with another taste of Belgian Moon. See how the dynamics of the pairing change after each bite due to the complexity of taste, texture and flavour.
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