Main Meals Archives

Fish recipes

Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

30 minutes

Tuna tataki with asian salad and ginger dressing

15 minutes

Gnocchi recipes

Gnocchi with ricotta and anchovies

Avocado recipes

Spiced nacho-crumbed chicken with avocado and fresh corn rice

10 minutes

Savoury bake

Spiced tortilla bake

1 hour

Seared beef fillet with horseradish baby potatoes

Serves 2

Difficulty Easy

Ingredients

450 g free-range fillet of beef
2 T olive oil
Juice of 1 lemon
Sea salt and freshly ground black pepper
16 baby potatoes
Water
1 T horseradish cream
3 T goodquality mayonnaise
Salad leaves
A squeeze of lemon juice

Method

Marinate a free-range fillet of beef in olive oil, the juice of 1 lemon and sea salt and freshly ground black pepper for at least 30 minutes.
Cook baby potatoes in rapidly boiling water until tender.
Drain, halve and mix with horseradish cream, good quality mayonnaise and seasoning, to taste.
Place a griddle pan over a high heat and, once smoking, sear the fillet on all sides for about 5 minutes, until charred.
Finish cooking the fillet to your liking in an oven preheated to 180°C, then remove from the heat and set aside to rest.
Slice the fillet and serve in shallow bowls with crisp salad leaves and a squeeze of lemon juice.

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Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

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Seared beef fillet with horseradish baby potatoes

Seared beef fillet with horseradish baby potatoes

Ingredients

Method