Quantcast

Roasted tenderloin of beef with spicy crab salad

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the crab

350g lump crabmeat, picked over for bits of shell and cartilage
120 to 185ml mayonnaise
1 tbsp hot chilli paste
2 tbsps chopped fresh coriander leaves
1 lime, juiced
Salt and freshly ground black pepper

For the beef

Extra-virgin olive oil
4 center-cut beef tenderloin steaks, each about 10cms thick (about 1kg total)
Salt and freshly ground black pepper
For the crab:
1) In a medium bowl, stir the crabmeat together with the mayonnaise, chilli paste, coriander, and lime juice, and season with salt and pepper. Cover with cling film and set aside in the refrigerator.

For the beef:
1) Preheat the oven to 200 degrees C.

2) Put a cast iron or ovenproof frying pan over medium-high heat and get it hot. Drizzle in 10ml of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking.

3) Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat.

4) Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)

5) Wash the rocket and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.

6) To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil.

7) Serve with a small tangle of dressed rocket and a glass of rose wine.

Other recipes with lime

Shows on Dplay

Stream on Dplay