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Beef fillet with artichoke puree
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulgent artichoke cheese blend enhances juicy grilled steak.
Ingredients:
  • 4 marinated artichokes, drained
  • 100g fresh ricotta
  • 50g creamy feta
  • 4 green shallots, ends trimmed, chopped
  • 2 garlic cloves, chopped
  • Salt & freshly ground black pepper
  • 4 (about 150g each) beef fillet steaks
  • 9.10 gm olive oil
  • 200g bought chargrilled capsicum, thinly sliced
  • 200g bought marinated mushrooms
  • 1 x 80g pkt baby rocket leaves
  • 45g (1/4 cup) toasted pine nuts (Ducks brand)
  • 20.00 ml balsamic vinegar
Instructions:
  • Combine artichokes, ricotta, feta, shallot, and garlic in a food processor and blend until nearly smooth. Season with salt and pepper to taste.
  • Heat up a barbecue grill or chargrill pan over medium-high heat. Brush steaks with 1 teaspoon of oil and season with salt and pepper. Grill for 3-4 minutes on each side for medium doneness or to your preference. Place the steaks on a plate, cover with foil, and let them rest for 5 minutes before serving.
  • Combine capsicum, mushrooms, rocket, and pine nuts in a large bowl. Drizzle with vinegar and remaining oil, then toss gently to mix.
  • Divide the artichoke puree evenly onto serving plates. Place the steaks on top and serve right away with a side of rocket salad.

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