Perfect ingredients

Tastes Better

Healthier

Sustainable

Fillet/rump of beef with chimichurri and buttered broccoli

Fillet/rump of beef with chimichurri and buttered broccoli

Serves 1  

Prep time: 15 minutes 

Cooking time: 10 minutes 

Ingredients

1 fillet steak

2 baby carrots

4 stems tenderstem broccoli

20g butter

Vegetable oil for pan frying

Suölo® Reduced Sodium Sea Salt or Suölo® Reduced Sodium Sea Salt & Black Pepper to taste

For the chimichurri sauce

25g parsley

25g oregano

1 shallot

2 cloves of garlic

½ tsp chilli flakes

15ml red wine vinegar

50ml pomace oil

1 lemon

Suölo® Reduced Sodium Sea Salt

Method

  1. For the chimichurri sauce, finely chop the parsley oregano, shallots and garlic*
  2. Add the chilli flakes and pomace oil**
  3. Add lemon juice and red wine vinegar to finish the chimichurri
  4. Prepare the tenderstem broccoli by cutting the stalk off roughly 2cm below the lowest significant branch
  5. Peel the carrots 
  6. Put a pot of water on to boil with Suölo® Reduced Sodium Sea Salt to taste 
  7. Blanch the baby carrots until flexible approximately 5/6 minutes
  8. Season the steak well with either Suölo® Reduced Sodium Sea Salt or Suölo® Reduced Sodium Sea Salt & Black Pepper***
  9. Pan fry steak in a hot pan with some vegetable or pomace oil.  While the steak is searing, blanch the broccoli for approximately 3 minutes and strain off the water.
  10. Add butter and Suölo® Reduced Sodium Sea Salt to the pan and place on a low heat
  11. Flip the steak in the pan to sear on the other side until cooked to your preference**** and then leave to rest for 2 minutes
  12. Slice the steak thinly and serve with the buttered broccoli and chimichurri sauce

Chefs Tips

* You can put all the ingredients into a food processor to make it easier and speed up the process

**You can store the chimichurri at this stage in the fridge for up to 3 days before use

*** Any excess salt will be absorbed by the oil during the searing process

**** Depending on the size of the steak you can put in an oven at 180°C/160°Fan/Gas mark 4 to cook  or you can add some butter and baste the steak on a low heat until it’s cooked before resting

 

Download the recipe here!

 

    Older Post
    Newer Post
    Close (esc)

    Popup

    Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

    Age verification

    By clicking enter you are verifying that you are old enough to consume alcohol.

    Search

    Shopping Cart

    Your cart is currently empty.
    Shop now