Rare fillet with baby marrow and nectarine salsa, and yoghurt drizzle
Using avocado oil in this recipe adds a dose of healthy fats, without imparting a strong flavour – the oil has a neutral taste, which makes it ideal to use in many recipes.
Avocado oil is versatile and delicious. With a high smoke point of 250°C, it is ideal for cooking, baking, drizzling, dipping, frying, roasting and braaiing.
COOK TIME: 45 mins (+ 1 hour refrigeration) | SERVES 4
INGREDIENTS
FILLET
- ½ fillet (about 650 g)
- Dijon mustard, to rub
- Large handful rosemary and thyme leaves, finely chopped + extra rosemary sprigs, to garnish
- Salt and freshly ground black pepper, to taste
- Westfalia Plain or Lemon Flavoured Avocado Oil, to fry
SALSA
- 1 tsp Dijon mustard
- 2 tbsp Westfalia Plain or Lemon Flavoured Avocado Oil
- ½ garlic clove, minced
- 2 nectarines (unpeeled), washed and finely diced
- 3 baby marrows , finely diced
- 1 tbsp red wine vinegar
- Salt and freshly ground black pepper, to taste
YOGHURT DRESSING
- 160 g plain fat-free yoghurt
- Juice of ½ lemon + extra halves, to squeeze
- ½ fresh garlic clove, minced
- Salt and freshly ground black pepper, to taste
METHOD
FILLET
RUB the fillet all over with a thin layer of Dijon mustard, followed by the fresh herbs. Season to taste and heat a frying pan over very high heat with a drizzle of your choice of avocado oil.
ONCE the pan is smoking hot, brown the outside of the meat in the hot pan, about 30 seconds per side, simply to add some colour. Remove the fillet from the pan once browned on all sides and allow to cool, 10 minutes.
TIGHTLY wrap the fillet in cling film and place it in the freezer to firm up, 40 minutes – 1 hour.
SALSA
WHILE the fillet is chilling, make the salsa by combining the Dijon mustard, your choice of avocado oil, minced garlic and the remaining ingredients in a serving bowl. Toss to combine and season to taste.
YOGHURT DRESSING
COMBINE the small pinch garlic and the remaining ingredients in a bowl and season to taste.
JUST before serving, remove the cling film from the fillet and slice the fillet thinly with a very sharp knife. Arrange the fillet slices on a serving platter, sprinkle over the salsa and add rosemary sprigs to garnish. Drizzle over the yoghurt dressing and serve with lemon halves for squeezing.
Rare fillet with baby marrow and nectarine salsa, and yoghurt drizzle
Ingredients
- FILLET
- ½ fillet (about 650 g)
- Dijon mustard, to rub
- Large handful rosemary and thyme leaves, finely chopped + extra rosemary sprigs, to garnish
- Salt and freshly ground black pepper, to taste
- Westfalia Plain or Lemon Flavoured Avocado Oil, to fry
- SALSA
- 1 tsp Dijon mustard
- 2 tbsp Westfalia Plain or Lemon Flavoured Avocado Oil
- ½ garlic clove, minced
- 2 nectarines (unpeeled), washed and finely diced
- 3 baby marrows , finely diced
- 1 tbsp red wine vinegar
- Salt and freshly ground black pepper, to taste
- YOGHURT DRESSING
- 160 g plain fat-free yoghurt
- Juice of ½ lemon + extra halves, to squeeze
- ½ fresh garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
For the fillet
Rub the fillet all over with a thin layer of Dijon mustard, followed by the fresh herbs. Season to taste and heat a frying pan over very high heat with a drizzle of your choice of avocado oil. Once the pan is smoking hot, brown the outside of the meat in the hot pan, about 30 seconds per side, simply to add some colour. Remove the fillet from the pan once browned on all sides and allow to cool, 10 minutes.
Tightly wrap the fillet in cling film and place it in the freezer to firm up, 40 minutes – 1 hour.
For the salsa
While the fillet is chilling, make the salsa by combining the Dijon mustard, your choice of avocado oil, minced garlic and the remaining ingredients in a serving bowl. Toss to combine and season to taste.
For the yoghurt dressing
Combine the small pinch garlic and the remaining ingredients in a bowl and season to taste.
Just before serving, remove the cling film from the fillet and slice the fillet thinly with a very sharp knife. Arrange the fillet slices on a serving platter, sprinkle over the salsa and add rosemary sprigs to garnish. Drizzle over the yoghurt dressing and serve with lemon halves for squeezing.
Made this Rare fillet with baby marrow and nectarine salsa, and yoghurt drizzle ? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Biltong spiced steak sala wraps
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
