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Ingredients

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Beef

  • Beef Fillet 800.0 g
  • Streaky bacon 250.0 g

Salsa

  • Red onion 90.0 g
  • Brown sugar 20.0 ml
  • Lime juice 40.0 ml
  • Red Peppers 60.0 g
  • 40 G Orange Segments (Cut Into Small Cubes)
  • Parsley 6.0 g

Biltong Mayo

Orange Zest Crumb

Chickpea Puree


Add more zing to your dish by serving it with paprika infused salsa, biltong mayo, orange zest crumb and chickpea puree.

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Preparation

  1. Beef

    • Wrap the bacon around the fillet. Tightly cling film in a sausage shape and chill in the fridge for 3 hours. Remove cling film and seal the fillet in a pan. Place in a roasting pan and cook until medium rare.
  2. Salsa

    • In a bowl, add 90g red onion, 20ml brown sugar, 40ml lime juice and 1g Robertsons Paprika, mix and allow to cure for 10 min. Mix in the rest of the 60g diced red pepper, 40g orange segments, and 6g parsley strain and set aside.
  3. Biltong Mayo

    • Combine 2g Robertsons BBQ spice, 60ml Hellman's Original Mayonnaise and 2g biltong powder.
    • Mix well and set aside.
  4. Orange Zest Crumb

    • Mix 5g orange zest, 10g Robertsons Chip &Potato Seasoning and 1g parsley.
  5. Chickpea Puree

    • In a pot, fry the onion in a little oil until soft. Add in the tomatoes and chickpeas and cook for 2 min. Add 5g Robertsons steak and chops spice, 3g coriander and 2g garlic. Blend with a stick blender and add the lime juice.

    To Plate:


    • Place the fillet on the plate along with a quenelle of chickpea purée and a little salsa alongside the fillet and pipe 3 drops of biltong mayo on the plate. Garnish with micro herbs, beetroot shavings and orange zest crumb
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