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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.

Moroccan Beef Tenderloin on Couscous with Herb 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.

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