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A happy Valentine – tried and tested



Perhaps not the most innovative of meals, but a tried and tested one and on Valentine’s Day you do not want to take any chances with your loved one’s enjoyment of dinner!

Try Chef Pieter’s interpretation of Beef fillet with a green fig salad, serve it with the popular Leopard’s Leap Merlot and have a happy Valentine’s date!

Ingredients:

Olive oil

300g beef fillet, trimmed

Salt and pepper

Coriander based rub spice/biltong spice

Green figs, sliced in wedges

Candy striped beetroot, thinly sliced

Baby carrots, finely sliced

Mint leaves

Cos lettuce

Method:

Heat a frying pan over a high heat.

Season the beef with salt, pepper, the coriander rub and coat with olive oil.

Place the fillet in a hot pan and cook for 3-4 minutes on each side.

Remove from the heat and allow to rest.

On a platter, arrange lettuce and figs, beetroot and carrots and drizzle with pan juices.

Top with generous slices of fillet and sprinkle with some fresh mint.

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