Lightly Beaten Char-Grilled Fillet of Black Angus Beef with Fresh Baby Peas recipe, brought to you by MiNDFOOD.
Ashley Hughes from Alio restaurant in Sydney shares his favourite beef with baby peas recipe. Perfect for a dinner with friends this Friday night. Serve with a glass of your favourite cabernet sauvignon.
10 x 100g Black Angus beef fillet (trimmed and portioned)
500g fresh peas podded
25g pecorino cheese (grated)
25g parmesan cheese (grated)
1/2 lemon (juiced)
200ml extra virgin olive oil
10 basil leaves
10 mint leaves
1 Portion the beef fillets into 100g and then lightly beat the steak with a meat mallet. It is important not to beat the steak to thin – you still want to be able to cook the fillet to rare so keep the thickness at least 1cm.
2 Once the beef is lightly beaten, pick some rosemary and smashed garlic cloves and marinate the beef for 30minutes before cooking.
3 In a mortar, place the garlic cloves and a pinch of salt and beat with a pestle until the garlic is a paste, then add the peas and gently pound until every pea is smashed.
4 Add the grated cheese and stir into the peas with the oil and a squeeze of lemon.
5 To finish the mix, add freshly chopped basil and mint and season with salt and pepper.
6 To cook the beef fillet, use a very hot char grill. It is important to season the beef with salt and pepper and use a small amount of oil. Place the beef on the char grill for approximately 1 minute and then turn the beef and cook for 1 minute on the other side.
7 Place the meat on a plate then the peas over the beef. To finish, drizzle with some extra virgin olive oil and serve with a lemon wedge