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Homepage Only Recipes Steak

RUBBED BEEF FILLET WITH TWO SALSAS


Prep 1 hour • Cook 6 minutes + resting • Serves 4-6

INGREDIENTS

Beef
800g New Zealand Springvale Grass Beef Tenderloin Steak
1 tablespoon dried oregano

Pumpkin Seed Salsa
1 cup pumpkin seeds
2 large ripe tomatoes, cored
1 fresh red chilli, stem removed
3 tablespoons chopped coriander
3 tablespoons chopped chives
oil to thin

Tomato Salsa
2 very ripe tomatoes, cored and skinned
4 cloves garlic, peeled
1 small onion, peeled and quartered
1 fresh red chilli, stem removed and roughly chopped
1 teaspoon sugar
1 cup picked coriander leaves, roughly chopped

To Serve
Limes, cut into wedges
Corn tortilla or tortilla chips

METHOD

Pumpkin Seed Salsa
Heat a large frying pan over medium-high heat and add pumpkin seeds. Keep them moving around the pan, cooking until they are lightly toasted. Transfer to a food processor and process until just smooth. Return frying pan to the heat and add tomatoes and chilli. Cook until they are charred all over (remove chilli first and add to food processor). Place charred tomatoes in food processor with herbs and process until a thick purée. Thin with a little oil and season with salt, then place in a small serving bowl.

Tomato Salsa
Place tomatoes, garlic, onion and chilli in a small saucepan and cover with water by 2.5cm. Bring to the boil, reduce heat, cover and simmer until ingredients are soft, about 10 -15 minutes. Drain, reserving 1 cup cooking liquid. Transfer to a food processor and process, but leaving the salsa still chunky. Add reserved liquid if necessary to thin. Stir through sugar and coriander and season to taste. Place in a small serving bowl.

Beef
Heat a barbecue plate until hot. Cut beef into 2.5cm thick slices and rub each slice with a little oil and the oregano. Thread beef on to metal skewers, place on hot plate and barbecue for 2-3 minutes on each side for medium-rare beef. Season.

To Serve 
Place beef skewers on a sharing board or platter with the two salsas, lime wedges and corn tortilla or tortilla chips.

Categories
Homepage Only Recipes Stewing

BEEF, TOMATO AND MUSHROOM BRAISE


Prep time 10 minutes • Cook 40 minutes• Serves 4-6

INGREDIENTS

Beef
1kg New Zealand Springvale Grass Fed Boneless Stewing Beef
2 tablespoons oil 
a little extra oil
1 onion, cut into thin wedges
2 cloves garlic, crushed
250g button mushrooms, halved
500g jar of bottled tomato pasta sauce
2 tablespoons tomato paste
1 cup beef stock
a of pinch sugar
large pasta shells (cooked) to serve
basil leaves

METHOD

Preheat the oven to 350°F.

Season the beef with salt and pepper. Add oil to the beef, mix well.

Heat a wok or frypan, ensure it is hot. Stir-fry the beef in three batches, remove each batch and place it in a casserole dish. Add a little oil to pan, add the garlic and mushrooms and cook for 2 minutes or until mushrooms are golden. Add the tomato pasta sauce, tomato paste, stock and sugar, stir until the mixture boils. Pour over the beef in the casserole dish and stir to combine.
 
Cover the casserole dish, place in oven, cook 30 – 40 minutes or until beef is tender. Serve with the cooked pasta and sprinkle with basil leaves.

Categories
Ground Homepage Only Recipes

BEEF BURGER PITAS


Prep 20 minutes • Cook 16 minutes • Serves 4

INGREDIENTS

Beef
500g New Zealand Springvale Grass Fed Lean or Extra Lean Ground Beef
½ cup fresh white breadcrumbs soaked in 3 tablespoons milk
4 spring onions, trimmed and finely chopped
2 cloves garlic, crushed
1 egg, lightly beaten
2 tablespoons Worcestershire sauce
3 tablespoons finely chopped parsley
a pinch of dried red chilli flakes

To Serve
1 cup natural unsweetened yoghurt
2 tablespoons shredded mint leaves
4 pita breads
8 handfuls small salad leaves or shredded iceberg lettuce
100g blue cheese, crumbled

METHOD

Beef
Place all the ingredients in a large bowl and mix well. Season well and shape into 4 large patties. Heat a dash of oil in a large frying pan over a medium heat (or heat a barbecue plate until hot) and place the patties on. Cook for 16-18 minutes, turning and cooking the sides as well until they are cooked through.

To Serve
Mix together the yoghurt and mint. Soften pitas as per packet instructions or toast. Place salad leaves moistened with a little yoghurt and mint dressing into the pita, follow with the beef patty and a scattering of blue cheese. Serve with remaining yoghurt and mint dressing in a small bowl.