Quick Roasted Beef Eye Fillet with a Warm Winter Freekeh Salad
- Preparation Time: 20 mins
- Serves: 5-6
- Cooking Time: 11-30 mins
- Ready Time: 31-50 mins
- Cooking Method: Searing
- Difficulty: easy
2 packs of Silver Fern Farms Beef Eye Fillet Steaks
2 Tbsp olive oil
WARM WINTER FREEKEH SALAD
¾ cup toasted walnuts, chopped
½ cup black olives, stones removed, roughly chopped
½ cup semi-dried tomatoes, roughly chopped
⅓ cup parsley, finely chopped
⅓ cup mint, finely chopped
1½ cups wild rocket or watercress
200 grams feta, crumbled
¼ tsp salt
½ cup parsley, roughly chopped
1 cup basil leaves
⅓ cup extra virgin olive oil
¼ cup parmesan, grated
1 clove garlic, crushed
½ cup walnuts, chopped
1 tsp apple cider vinegar
Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Rinse the freekeh in a sieve with cold running water until the water runs clear.
Bring 2⅓ cups of water to a boil in a large saucepan.
Add the freekeh and salt, reduce heat to very low, cover and cook for 15–20 mins until the water is absorbed and the freekeh is fluffy and cooked through.
Rest for 10 mins off the heat, then toss with remaining salad ingredients and drizzle with the pesto dressing.
Put the dressing ingredients in a small food processor and whizz to combine. Season to taste with salt and pepper.
Thin dressing to desired consistency with a little water.
COOKING THE STEAK
Drizzle Beef Eye Fillet Steaks with oil and season well with salt and pepper.
Cook in a frying pan over medium-high heat for 3-4 mins each side. Cover with tinfoil and rest for 5 mins.
Slice the Beef Eye Fillet Steaks against the grain and serve with warm winter freekeh salad and pesto dressing.
Recipe supplied by Sarah Tuck, Dish Magazine and Silver Fern Farms.