Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Beef Fillet with Coconut Milk, Hummus and Coriander Recipe

Beef Fillet Slices with Spicy Coconut Milk, Hummus and Coriander Photo : Sally Chance

Beef Fillet Slices with Spicy Coconut Milk, Hummus and Coriander
Photo : Sally Chance

Beef Fillet

Makes 6 portions

Ingredients:

  • 740 g beef fillet
  • 1 tablespoon sunflower oil
  • 1 tablespoon butter

Method:

  1. Cut all sinew and excess fat off the beef fillet.
  2. Add oil and butter to a hot pan and sear the meat.
  3. Bake on a tray at 260°C for about 10 to 15 minutes.
  4. Remove and allow the meat to rest. Slice the meat when cool.

Hummus

Ingredients:

  • 1 400 g can chick peas, drained
  • 1 teaspoon Durban masala
  • 2 tablespoons lemon juice
  • fine salt and pepper
  • 1 large clove garlic
  • ½ cup olive oil
  • ½ teaspoon paprika

Method:

  1. Place all hummus ingredients into a liquidiser and liquidise on a high speed until a thick and creamy consistency is reached.
  2. Place in a serving bowl and garnish with whole chickpeas and a sprinkle of paprika.

Spicy Coconut Milk

Ingredients:

  • 70 g butter
  • 400 g onion, finely chopped
  • 3 tablespoons spice mix (To make ½ cup anytime
  • spice mix, pulverise 1 tablespoon Durban masala,
  • 1 tablespoon turmeric powder, 1 tablespoon
  • coriander seed, 1 tablespoon cumin seed, 1
  • tablespoon cayenne pepper, 1 tablespoon fennel
  • seed and 4 dried chillies in a blender)
  • 200 ml coconut milk

Method:

  1. Heat a pan and add butter and then onions.
  2. Sauté onions until caramelised. Add 3 tablespoons of spice mix and cook until the aromas develop. Add coconut milk, salt and pepper and bring to the boil.

To serve:

  • Fresh coriander
  • Toasted sesame seeds
  1. Put the hummus bowl, fresh coriander sprigs and toasted sesame seeds on a platter.
  2. Heat the spicy sauce, add the sliced beef and heat through.
  3. Once warm, arrange on the platter and serve with chunky, fresh crispy bread.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie CameronHartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za