BEEF EYE FILLET SERVED ON HERBED COUSCOUS

Wednesday is our trial day, we try new recipes, new flavour combinations and new ingredients. To be honest, we dont always get it right. Far from! But how do you find something brilliant if you don’t have a few disasters? We love big meals with big flavours to put in the middle of the table creating BIG smiles!

After a long day in the Shared Affair test kitchen we all want the same thing….. something we can whip up quickly that, quite frankly, isn’t a disaster! To celebrate our triumphs and cleanse the palette of our failures, the Shared Affair family take Wednesday nights to sit around the table, have a laugh and share a meal over a bottle of wine or 2. If you can grab some fresh ingredients and  steal 30 minutes to cook, why not get a few friends or family together to make a Shared Affair night of your own. Oh and don’t forget a bottle of wine. This Wednesday we are ‘sipping’ a Two Italian Boys Sangiovese from the cellar!

BEEF EYE FILLET SERVED ON HERBED COUSCOUS WITH TOMATO SALAD

WHAT YOU NEED:

1kg whole Beef eye fillet
250g Couscous (we use Divella brand)
3 tsp butter
2 punnets of cherry tomatoes (red and yellow)
1 small Spanish onion
1 bunch of basil
1 bunch of coriander
1 bunch of parsley
1 bunch of mint
5 cloves of garlic
1 red chilli
red wine vinegar

PREPARATION

Preheat oven to 210°C
Generously season your Beef with salt and pepper and drizzle with olive oil. Place on a baking try in the oven for 30 minutes (for rare to medium rare).
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Pick your coriander, parsley and mint leaves and chop finely.
Add 1/4L of water to a large saucepan, add 1tblsp of olive oil and 1tsp of salt and bring to the boil. Remove from heat and add 250g of couscous and stir. Allow to swell for 2 mins. Add butter and heat over very low heat for 3 mins whilst stirring with a fork to separate grains. Set aside to cool.
Heat a lug of olive oil in a large pan. Fry 3 cloves of garlic crushed and 1 chilli chopped finely for 1 minute until fragrant.
Stir olive oil, garlic and chilli mixture and chopped herbs through couscous.
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To make tomato salad, chop your tomatoes in halves or quarters. Finely dice Spanish onion. Roughly tear up leaves of 1 bunch of basil and toss together. In a jar add 3tblsp of red wine vinegar to 3tblsp of olive oil. Crush in 2 cloves of garlic and season well with salt and pepper. Shake well then dress your tomato salad.
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Remove Beef from Oven. Allow to rest for 10 minutes before carving into slices. Serve beef on a bed of couscous topped with tomato salad.

BUON APPETITO!