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Oven-roasted spiced fillet with fragrant dhal

1 hour 20 minutes

Oven-roasted spiced fillet with fragrant dhal

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour 20 minutes

Ingredients

For the fillet rub, combine:

800 g beef fillet
2 cloves garlic, crushed
5 T olive oil
2 t ground nutmeg
Sea salt and freshly ground black pepper

For the fillet rub, combine:

1 t cumin seeds
2 cloves garlic, crushed
1 t dried chilli
2 t ground nutmeg

For the dhal:

1 t cumin seeds
1/2 t cassia
1 t dried chilli
1/2 t ground cinnamon

For the dhal:

1 t cumin seeds
1/2 t cassia
1 t black mustard seeds
1/2 t ground cinnamon
320 g dried yellow lentils
1 t cumin seeds
A few fresh or dried curry leaves
1 t black mustard seeds
2 cups good quality vegetable stock
320 g dried yellow lentils
150 g cherry tomatoes, halved
A few fresh or dried curry leaves
1/2 cup chopped coriander
2 cups good quality vegetable stock
150 g cherry tomatoes, halved
1/2 cup chopped coriander

Method

Preheat the oven to 180°C.
Rub the fillet in 3 T olive oil and dust with the rub, then set aside.
To a saucepan over a medium to low heat, add the remaining olive oil and, when hot, fry the dhal spices until fragrant. Add the lentils and curry leaves and stir for another minute or two before adding the stock. Leave to simmer for an hour, or until the lentils have swollen and absorbed all the flavours.
Roughly blend the tomato and coriander, then stir through the lentil mixture. About 15 to 20 minutes before the lentils are ready, transfer the fillet to a baking tray and place in the oven.
Once cooked to your liking, remove from the oven and allow to rest for 5 minutes.
Ladle generous spoonfuls of the fragrant lentils into deep bowls and serve with slices of tender fillet.
Season to taste.

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Oven-roasted spiced fillet with fragrant dhal

Oven-roasted spiced fillet with fragrant dhal

Ingredients

Method