This recipe calls for Madras Spice Paste
Our authentic blend of aromatic spices, coriander, paprika and chilli for a beautifully balanced Madras dish.
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 Spice 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.
This recipe calls for Tikka Masala Spice Paste
Our authentic blend of aromatic spices including paprika, cumin and coriander for a beautifully balanced Tikka Masala dish.
Ingredients
Serves 4 people
For the Beef:
- 1 tbsp Patak's Madras Spice 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 Spice Paste
- 1 tbsp Patak's Tikka Masala Spice 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
Method
- Pre-heat the oven to 220°C / gas mark 7.
- Mix together the Patak's Madras Spice 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 Spice 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
-
Serves 4 people
For the Beef:
- 1 tbsp Patak's Madras Spice 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 Spice Paste
- 1 tbsp Patak's Tikka Masala Spice 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
-
- Pre-heat the oven to 220°C / gas mark 7.
- Mix together the Patak's Madras Spice 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 Spice 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
