Moroccan Beef Tenderloin on Couscous with Herb Salsa. Add a bit of magic to your beef tenderloin eye fillet with this Moroccan-inspired recipe with delicious herb couscous salsa.
Serves 4
1 pack Silver Fern Farms Beef
Tenderloin Eye Fillet
1 cup couscous
Moroccan Rub
½ tsp allspice
½ tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamon
1 tsp ground ginger
1 tsp ground cumin
1 tsp black pepper
½ tsp sugar
2 tsp sea salt
1 tbsp paprika
Salsa
1 cup fresh parsley
1 cup fresh coriander
10 mint leaves
2 cloves garlic
1 cup green olives
2 large red capsicums, roasted and peeled
juice of 1 lemon
½ cup olive oil
To make rub, combine ingredients. Season
tenderloin with rub; leave for 15 minutes. Sear tenderloin on a pre-heated barbecue, 1-2 minutes each side. Transfer to a 200ºC oven and bake for 10-12 minutes for medium-rare
Rest, covered with foil, for 5 minutes.
Put couscous in a heatproof bowl. Add 1¼ cups boiling water. Stir; cover. Stand until liquid is absorbed. Remove cover, fluff couscous with a fork.
Meanwhile, to make salsa, finely chop parsley, coriander, mint, garlic, green olives and roasted capsicums. Add lemon juice, whisk in olive oil. Season.
Add half the salsa to couscous. Toss; season. Assemble couscous on a platter. Thinly slice the tenderloin against the grain and lay slices on top of couscous. Drizzle remaining salsa over the entire dish.