Crusted Beef with Native Spices
Description
Tip:
Resting meat after cooking retains the juices and makes the meat tender.
Ingredients
4 x 200g eye fillet steaks
1 Tbsp olive oil
1 Tbsp McCormick Bush Spices with Mountain Pepper
100g blue vein cheese
1 large Spanish onion, sliced
1 punnet cherry tomatoes, halved
1 red capsicum, sliced
150g bag baby spinach
1 Tbsp olive oil
1 Tbsp McCormick Bush Spices with Mountain Pepper
100g blue vein cheese
1 large Spanish onion, sliced
1 punnet cherry tomatoes, halved
1 red capsicum, sliced
150g bag baby spinach
Methods/steps
1
Place the eye fillets into a freezer bag with ? tbsp olive oil and the bush spices
Coat well
2
Remove from the bag, then cut a length ways pocket into each steak and stuff each with ? of the blue vein cheese
3
Heat frying pan until smoking and cook steaks to your liking, and allow to rest for 5 minutes in foil
4
Using the same pan add the rest of the oil and the remaining ingredients
5
Stir-fry until spinach has just wilted then serve as a bed under the steaks
Place the eye fillets into a freezer bag with ? tbsp olive oil and the bush spices
Coat well
2
Remove from the bag, then cut a length ways pocket into each steak and stuff each with ? of the blue vein cheese
3
Heat frying pan until smoking and cook steaks to your liking, and allow to rest for 5 minutes in foil
4
Using the same pan add the rest of the oil and the remaining ingredients
5
Stir-fry until spinach has just wilted then serve as a bed under the steaks
Additional Tips
Tip:
Resting meat after cooking retains the juices and makes the meat tender.
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