Seared beef eye fillet spiced with Indian-esque flavours, served in a handmade naan on the bbq, with coconut, cucumber + mint raita, dressed kale + mesclun greens, and topped with a mango chutney.
Ingredients
Eye Fillet
600g eye fillet beef
Dry spices rub
1/2 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon garam masala
1/2 tablespoon ground ginger
1/2 tablespoon paprika
1 tablespoon turmeric
1/2 tablespoon ground cardamon
1/2 tablespoon garlic powder
1/2 tablespoon chili flakes
1/2 tablespoon nigella seeds
4 whole cloves
1/4 tablespoon ground cinnamon
4x cloves fresh garlic
knob of fresh ginger
Salt flakes for seasoning
-Black pepper for seasoning
Salad
Fresh coriander
Fresh parsley
Fresh mint
Bunch of kale
Mesclun
Salad Dressing
Fresh lemon and limes
Olive oil
Salt
Chutney
1x fresh mango (firm, not too soft) de-seeded, cut into small cubes
50ml white vinegar
1/3 cup caster sugar
Knob of fresh ginger
1x small brown onion cut finely
1x fresh red chilli (seeds removed if you don’t like it spicy)
⁄2 teaspoon of ground cumin, garam masala, turmeric & nigella seeds
Raita
250ml coconut yoghurt plain unflavoured
1⁄2 telegraph cucumber grated and excess water squeezed out
Squeeze of lime juice
1⁄2 cup fresh coriander rough chopped
1⁄2 cup fresh parsley rough chopped
1⁄2 cup fresh mint rough chopped
Salt and pepper to taste
Garlic Naan
5 cups plain flour
3 tsp dried yeast
1 tsp baking powder
1⁄2 tsp salt
3⁄4 cup natural yoghurt
Naan garlic butter
100g butter
3 cloves garlic
Olive oil for cooking and kneading
Fresh cut parsley for garnish
Method
Rest beef at room temperature with spice rub for min 2 hours
To start the naan, mix all dry ingredients in a bowl.
Add 350ml of luke warm water and the yoghurt. Mix well until incorporated. Set aside in a warm space with gladwrap over the top of bowl until dough has risen.
To make the chutney, start with the onions in a little butter to soften in a saucepan, then add the rest of the ingredients with 1⁄4 c water.
Leave to gently simmer and stir regularly until reduced.
Season with salt and pepper and taste – balance out with sugar or vinegar to suit. Add in as much chili as you like, depending how spicy you want it.
Once it's looking sticky and glossy, take of the heat to cool. You can blitz half of the mixture with a stick blender or small processor and add to the other half of the chutney. If too watery, remove some liquid.
To make the raita, mix all the ingredients together. Put in a bowl aside.
Mix salad ingredients and dressing together in another bowl.
Sear beef until cooked to your liking – we prefer medium rare internal temp of 52°. Leave to rest.
To make the naan, put dough on a well-floured bench. Oil up your hands and get kneading for 5-10 minutes.
Portion dough into small fist-sized balls, and press out into discs approx. 5mm thick. Set aside on floured bench to rest while you make all the naan.
Heat up your grill, with a little olive oil. Brush each naan dough with oil before placing on the grill. Flip once and brush with the garlic butter mixture and sprinkle of the cut fresh parsley.
Slice up the beef into desired thickness and sprinkle a little salt flakes on.
Assembly
Start with the naan. Add a spread of raita on the base, a handful of salad, slice or two of beef, and top with another scoop of raita and mango chutney.
Wine Match
Serve alongside a glass of rich Ara Single Estate Pinot Noir. Enjoy!
