Fast, Fresh & Simple is back, & no, before you assume the worst, I am not describing me! It is my weekly cook off challenge with the fabulous Donna Hay. Ms Hay & I are in symbiosis – maybe a little one sided…on my part!
A few weeks ago, I had a desperate craving for ‘iron’ – a juicy medium rare steak. The challenge I set myself was to cook a steak & not commit the ultimate steak sin…’death by cremation’! and as luck would have it, my culinary queen, Ms Donna Hay happened to be lazing around on my kitchen bench! I began thumbing through the pages, Would it be fast? fresh? or simple? (the cook book is split into those categories, in case you were wondering) Then suddenly I had a light bulb moment…the index! B for Beef or S for Steak?? Would you believe, she covers her steak dishes under both – just another reason why I like DH! Having looked at the various beef recipes, there was only one that would satisfy my craving…
…Steak & three veg (not your traditional version!) there is also a you tube video of her cooking this very dish 🙂
1 x 300g beef eye fillet steak
Sea salt & cracked black pepper
Aioli to serve
(I make my own – a large dollop of mayonnaise & a slightly smaller dollop of minced garlic, mixed together – et voila! keeps in the fridge for a wee while to)
Three Veg –
1 x large potato, peeled & sliced with a sharp & wide vegetable peeler
1 x sweet potato (kumara), peeled & sliced with a sharp & wide vegetable peeler
1 x parsnip, peeled & sliced with a sharp & wide vegetable peeler
50g butter, melted
1/2 cup (40g) finely grated parmesan
1 x tablespoon of thyme leaves
Sea salt & cracked black pepper
Preheat oven to 200 deg C (400 deg F)
To make veg :
– place the sliced potato, sweet potato & parsnip into 3 seperate bowls.
– Divide the melted butter, parmesan, thyme, salt & pepper among the bowls & toss to combine.
– Line a baking tray with non stick baking paper (you may need 2 trays depending on size)
– Place each vegetable into 2 flat piles. (it is important to keep the piles as flat as possible to allow crisping)
– Bake for 20 – 25 minutes or until golden crisp
While the vegetables are cooking, cook the beef :
– Heat a frying pan over a high heat
– Cook the beef for 3 minutes each side or until well browned
– Place on a non-stick baking tray & bake for 4 mins for rare / 7 – 8 mins for medium
To serve (leave beef to rest for 5 mins)
– Slice the beef in half & place on serving plates with the three veg. Serve with aioli in a seperate bowl.
Personally, I found this recipe to be one of the hardest I have tackled so far – it made me quite anxious throughout the whole process. Mainly because of the energy & brain power required for slicing of the vegetables (it took me the best part of 20 mins to slice those damn veggies) & then the oven cooking time of the beef fillet, 4 minutes was to ‘blue’ for me so I settled on 7 minutes, although the beef may have only ‘cooked’ for 5 1/2 due to my constant door opening & prodding! regardless the end result happened to be delish, although an extra minute (without the door being opened) may have made it perfect…for me anyway!
…Artistically cremated veggies!! If it’s good enough for DH its good enough for me 🙂