TV

Baharat Beef with Sweet Potato Mash and Mint Yoghurt Sauce
Baharat Beef with Sweet Potato Mash and Mint Yoghurt Sauce
Preparation time:
1 hour
Cooking time:
1 hour
Serves:
4

Ingredients

Baharat Beef

  • 4 x 150g scotch fillet steaks
  • 1 tbs olive oil

Roast Tomatoes

  • 500g cherry vine tomatoes
  • 2 tsp olive oil

Spice Marinade

  • 2 tbs olive oil
  • 1 tbs sweet paprika
  • 3 tsp ground black pepper
  • 3 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground cardamom
  • ½ tsp ground star anise
  • ¼ tsp ground nutmeg

Mint Yoghurt Sauce

  • 250g (1 cup) plain yogurt
  • Juice of 1 lime
  • 1 garlic clove
  • 1 cup fresh mint leaves (plus extra for garnish)
  • pinch cayenne pepper
  • pinch ground cumin
  • pinch sweet paprika

Sweet Potato Mash

  • 1kg sweet potatoes, peeled, sliced thickly
  • 1 lime
  • ¼ cup finely chopped coriander
  • 2 tbs mango chutney
  • 1 tbs soy sauce
  • 1 tbs butter
  • 1 long red chilli, finely chopped
  1. Method
  2. Notes

  1. To make spice marinade, combine all ingredients in a large bowl. Add beef and rub in marinade. Refrigerate, covered, for several hours or overnight.
  2. To make yoghurt mint sauce, process all ingredients until smooth.
  3. To make mash, preheat oven to 200C.
  4. Place potatoes in a deep baking dish. Season. Zest lime and set zest aside until later. Cut lime in half and place, cut side down, on top of potatoes. Cover dish tightly with foil. Roast for 30 minutes or until very tender. Remove foil being careful of escaping steam. Squeeze cooked limes over potatoes. Mash. Add reserved lime zest and remaining ingredients. Mash to combine.
  5. Place tomatoes on an oven tray. Drizzle with oil and season. Roast for 15-20 minutes or until tender, charred and split.
  6. Bring steaks to room temperature. Season with salt. Heat half the oil and butter in a large frying pan over medium-high heat. Cook two of the steaks for 2-3 minutes on each side. Transfer to a warm plate and stand for 5 minutes. Wipe pan clean. Repeat with remaining steaks.
  7. Serve sliced beef with mash, tomatoes and sauce.

• This spice marinade would also work well with pork, chicken or lamb.

• If time allows, marinate steaks overnight, which will give a good depth of flavour.

• Cooking steaks in two batches ensure you don’t overcrowd the pan causing them to steam or stew. They would also be delicious cooked on the barbecue.

For more great beef recipes, visit Yahoo!7 Food

Latest from the Show

  1. Winners' Interview: Will and Steve

    2:23 Winners' Interview: Will and Steve

    Episode 48. Will and Steve are struggling to find the words to describe their excitement...

    Also featuring:
    Will and Steve
  2. Runner Up Interview: Jac and Shaz

    1:33 Runner Up Interview: Jac and Shaz

    Episode 48. Jac and Shaz are so proud of themselves and have enjoyed every minute of...

  3. My Kitchen Rules: Mon 4 May, season 6 episode 48

    1:40:29 My Kitchen Rules: Mon 4 May, season 6 episode 48

    Who will leave with the 2015 My Kitchen Rules crown and the $250,000 prize money?

  4. Who will swap their apron for dance shoes...?

    0:30 Who will swap their apron for dance shoes...?

    New Dancing with the Stars coming to 7!

  5. Cured Kingfish with Yellow Curry

    Cured Kingfish with Yellow Curry
  6. Quail with Corn and Jus

    Quail with Corn and Jus
  7. Confit Duck leg with honeyed Beetroot and Compressed Watermelon

    Confit Duck leg with honeyed Beetroot and Compressed Watermelon
  8. Red Mullet with Jerusalem Artichoke and Basil

    Red Mullet with Jerusalem Artichoke and Basil
  9. Peaches and Cream

    Peaches and Cream

Watch

Latest recipes

Latest from My Kitchen Rules