Pearl Harper Recipes

 

Fillet of beef

 

Whole fillet is log shaped, tapering from thin tail to thick rump-end It is the MOST TENDER cut of beef with a fine grain and little exterior fat, but some silver skin.  It can be cut into steaks that will vary in size (fillet steak or tenderloin)

To prepare, cut silver skin off and trim any fat.

Rub with a little oil, garlic and black pepper and place onto a baking tray, folding under the thin tail end to match the thickness of the other rump-end. The fillet should now be a similar thickness.

 

Heat oven to 220c Cook beef for 20mins for medium rare Cook and extra 5 mins for medium
Take out and let rest for  at least 15mins

I like to rest it covered for up to an hour Pan-grilled fillet steaks. You should use a good quality pan that will hold its heat. Pan fry 3-4mins for rare Pan fry 4-6mins for medium-rare

Serve with horseradish and mustard dressing

 

To barbeque

Place prepared fillet onto a hot clean barbeque Cook 3-4 minutes on one side and then ¼ turn and repeat until the fillet is browned evenly all the way around Turn the heat down and continue cooking for another 15 mins turning. DO NOT LET THE FILLET BURN Once cooked set aside for 15-20 mins covered, to let rest

 

Lemon mustard dressing

 

4 tablespoons of  lemon juice  (meyer lemons best)

1 tsp Dijon mustard

¼ tsp sea salt

2 tsp brown sugar

½ tsp crushed garlic

6 tablespoons extra virgin olive oil

 

whisk the first 5 ingredients together in a bowl slowly whisk in the oil and store in a jar in the fridge

 

serve with fish, chicken, pasta salad, potato salad, spinach salad roasted vegetables, asparagus, coleslaw and fresh green salads

 

Creamy lime horseradish dressing

 

4 Tbl lime juice  or lemon juice

1 Tbl heaped of horseradish  (delmaine)

1 cup mayo  (Heinz)

1 Tbl rice wine vinegar

1 tsp heaped of Dijon mustard

 

place all ingredients into a jar and shake vigorously to blend

 

Coleslaw

 

Savoy  cabbage Broccoli    celery Spring onions Roasted almonds Parsley and mint

Slice all vegetables and herbs very finely then add pumpkin seeds and sprouts

Mix through dressing and let sit for 30 minutes before serving

Stores well in the fridge in a sealed container for 3-4 days

Kumera salad

 

2 each red and yellow kumera

1 large red onion

½ cup of pumpkin seeds

 

toss in olive oil and sea salt and roast in the oven 200c for 35 min

 

cool then add

 

½ cup defrosted peas

1 punnet of cherry tomatoes cut in half

2 Tbl of finely chopped chervil

 

toss together with the lemon mustard dressing

 

 

Parmesan almond fish

 

White fish of your choice

Mix together plain flour, parmesan and roasted flaked almonds seasoned with salt and pepper

then

Coat both sides of the fish well and fry in a mixture of butter and grapeseed oil or rice bran oil until golden on both sides

Great served with either dressing