Saturday, 14 March 2015

Suya encrusted Fillet of beef

'Suya' is a special blend of African spices with a dry roasted peanut base. Suya is readily available in most African grocers and it's a must have in every foodies pantry. This recipe is for a 300g fillet with a 3 inch thickness.


300 -400g of fillet beef
1 tablespoon of Suya mix
1 teaspoon of sunflower/olive  oil
1 tablespoon of butter
2 diced shallots
20g of roughly chopped parsley

100g of purple broccoli stalks
I tablespoon of garlic infused olive oil.
Freshly milled black peppercorns to taste

Remove your meat from the fridge for about an hour before cooking. This allows the meat to be at room temperature and warm in the middle when cooked. 
Once your meat is at room temperature, mix it with the olive oil and salt.

Place a frying pan on a high heat till it's smoking hot. 
Add your meat to the frying pan and keep turning every 25 seconds. Repeat this process for about 3 minutes, till the meat is seared (a crusty look on the outside) and add your butter. 
Keep turning the steak in the butter for another minute. Turn the heat off and sprinkle the meat with your Suya spice, making sure the meat is coated thoroughly in the spice. 
Remove your meat from your pan and leave to rest for about 5 minutes. 

Using the same frying pan, add your onions and fry for about 2 minutes (making sure you toss it in the spice left in the pan). Turn the heat off, add the parsley and salt to taste. 

For the purple broccoli stalks remove any hard tips and dry leaves and wash well. 

Add water and salt to a sauce pan and place on a high heat and bring to a boil. 
Place a steamer on the saucepan and add your broccoli. Cover with it's lid and 
cook for about 3 minutes (making sure the broccoli still holds a little crunch when you taste)

Toss your broccoli with garlic infused olive oil, sprinkle,freshly milled black peppercorns to taste and serve immediately. 

To serve

The above recipe is for a medium rare steak, however you can cook it for another 2 minutes for a medium to well done steak. 

In a plate, add your steamed broccoli and your sautéed shallots. Slice your fillet of beef into 1 inch thickness.  Place the beef on top of the broccoli and add any juice left in the plate. Sprinkle a with a little Suya and serve. 
Best served with a nice glass of French or Argentinian Malbec wine,