When people think of the words ‘Aberdeen-Angus’, their minds are often naturally drawn to the idea of the tastiest, high quality beef available on the market. They think of something of which the eating quality cannot be rivalled, the best there is, and we agree.
As strong purveyors of this idea, we want to furnish the public with the best ways to enjoy Aberdeen-Angus beef, ensuring their experience is as enjoyable as it should be. What better way to ensure this than by working with some of the top chefs in the business? We recently had the pleasure of working with renowned Irish TV chef, author and proprietor of the Ballyknocken House & Cookery School, Catherine Fulvio. Catherine shared some of her most loved Aberdeen-Angus beef recipes with us in our January 2019 Review publication, and we would like to share those recipes with those of you who might not have seen them in the Review.
This week we are excited to share with you Catherine’s Moroccan Style Aberdeen-Angus Fillet, bringing a North African twist to our beef, an absolute delight – enjoy:
Moroccan Style Aberdeen-Angus Fillet
Ingredients (serves 4):
- 800g Aberdeen-Angus beef fillet
- Extra virgin olive oil
- Tamarind and honey roasted turnip, beetroot and carrot wedges to serve
- For the spice rub:
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp freshly ground black pepper
- ½ tsp salt
- ¼ tsp freshly grated nutmeg
- Combine all the spice rub ingredients together in a small bowl. Heat a small frying pan over a medium-low heat. Add the dry spices and heat for 30 seconds, stirring all the time so the spices don’t burn. Allow the spices to cool, then rub them over the beef fillet. Place the fillet on a sheet of parchment paper, wrap it up in the paper and then cover with plastic wrap. Place in the fridge to allow the flavours to infuse for at least 5 hours, or preferably overnight.
- Take the meat out of the fridge 30 minutes before you’re ready to cook it. Preheat the oven to 190°C/fan 170°C/gas 5.
- Heat some oil in a large frying pan over a high heat. Sear the fillet for 2–3 minutes on each side to colour. Using tongs, transfer to a roasting pan.
- Roast the meat for 20–22 minutes (rare), 26–30 minutes (medium) or 35-40 minutes (well done). Allow to stand for 10 minutes before carving. Serve with the tamarind and honey roasted turnips, beetroot and carrot wedges.
We’d like to thank Catherine for sharing this amazing recipe with us. Why not have a go yourself? Make sure to post a photo of your efforts with our #AARecipes hashtag and make sure to tag us on Facebook!
If you too have any Aberdeen-Angus inspired recipes that you would like to share, then please get in touch! Send any details and photography to: firstname.lastname@example.org!