Matangi Eye Fillet of Angus Beef

Fresh, vibrant and protein-packed, we think you will keep craving this combination, from multi-award winner Matangi Angus Beef. Feel free to make the dressing more assertive by adding a little more harissa. When sourcing your 700g jar cooked chickpeas – it’s worth choosing good quality chickpeas if you are able – the flavour will reward.

 Serves 4

Ingredients

• 600g piece Matangi Eye Fillet of Angus Beef, at room temperature

• Olive oil for rubbing

• 1 large handful of fresh herbs, we used a mixture of mint, coriander and flat leaf parsley, torn or roughly chopped

Creamy Chickpea Purée

• 350g cooked chickpeas from the jar, rinsed and left to drain

• 2 cloves garlic, crushed

• Juice of 1 juicy lemon

• Salt

• Extra virgin olive oil

Salad

• 350g cooked chickpeas from the jar, rinsed and left to drain

• 4 large tomatoes, sliced or use a 250g chip of cherry tomatoes, halved

• 200g cucumber, or thereabouts, sliced or deseeded and cut into half- moons

• 4 spring onions, trimmed and finely sliced

• 1 tablespoon lemon juice or white wine vinegar

• 3 tablespoons extra virgin olive oil

• 1 tablespoon harissa (we used the milder green harissa)

………

Heat the oven to 210°C. Put an oven dish in the oven to heat. Heat a frying pan or barbecue hot plate over high heat.

Tie the beef with kitchen string to help keep its shape during cooking. Rub with olive oil and put in the hot pan or on the hot plate and brown on all sides, taking about 5 minutes. Transfer to the hot oven dish and cook the beef for 12 minutes for beef on the rare-side of medium-rare. Cook for 15 minutes for beef on the medium-side of medium-rare.

Remove from the oven and season with salt. Cover loosely with compostable foil and a clean tea towel and leave to rest for at least 20 minutes before slicing.

Meanwhile, make the chickpea puree. Put the chickpeas in a food processor with the garlic, lemon juice and a little salt. Process until they appear mashed, then slowly drizzle in enough olive oil until you have a very smooth and creamy purée. Taste for salt, if too lemony add a little more.

Make the salad, put the remaining 350g cooked chickpeas in a large bowl along with the tomatoes, cucumber and spring onion.

In a small bowl, whisk the lemon juice, olive oil, harissa and a little salt together. Taste to see if you need more salt. Pour over the salad and gently toss to combine.

Spread the creamy chickpea purée over the base of a shallow bowl or plate. Tip on the salad.

Serve the beef slices on another plate along with the fresh herbs.

And you could, serve with a green leaf salad.