Fiery Beef Fillet

A hot and spicy take on a beef fillet. This is a succulent combination of tender beef with the delicious spices of our Madras paste, as well as extra cumin, coriander and peppercorns. Try this one next time you are in the mood for a steak, I am sure it will go down a storm.

Serves: 4 people
Preparation time: 15 mins
Cooking Time: 1 hour
Difficulty: Moderate

Spiciness

If you like this recipe try these

Chicken Phal

Field Mushrooms with a Spicy Madras & Courgette Stuffing

This recipe features

Ingredients

For the Beef:

1 tbsp Patak's Madras Paste
750g piece of beef fillet
1 tbsp 0% fat yogurt
2 tbsp fresh coriander, chopped
2 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp green peppercorns

For the Vegetables:

1 tbsp Patak's Madras Paste
1 tbsp Patak's Tikka Masala Paste
500g basmati rice
150ml beef stock / chicken stock
1 aubergine, thickly sliced
2 courgettes, thickly sliced
2 red peppers, quartered lengthways
2 yellow peppers, quartered lengthways
1 small butternut squash, seeded and sliced lengthways

Methods

Pre-heat the oven to 220°C / gas mark 7.
Mix together the Patak's Madras Paste, yogurt and coriander. Smear over the outside of the beef.
Put the cumin seeds, coriander seeds and peppercorns in a pestle and mortar and roughly crush.
Sprinkle the spices onto a sheet of greaseproof paper and roll the beef in the spices to coat. Set aside.
Place the vegetables in a roasting tray. Mix together the Patak's Tikka Masala Paste with 2 tbsp water and pour over the vegetables. Toss to coat.
Roast the vegetables in the oven for 15 minutes. Add the beef and cook for a further 45 minutes.
Remove the beef and vegetables from the roasting tin and keep warm. Place the roasting tin directly on the hob and pour in the beef stock or chicken stock. Stir well with the juices and spices in the roasting tin. Simmer for 2 minutes. Cook the basmati rice as directed on the pack and serve with the beef, vegetables and sauce