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Seared Premium Angus Rib Fillet Steaks with Roasted Pumpkin, Rocket & Feta Salad

(Serves 4)

3-4 Mick's Meat Barn Premium Angus Rib Fillet Steaks
120g Rocket
100g Pumpkin, cut into small cubes
50g Danish or Persian Feta, cut into small cubes
1/8 cup Pine Nuts, roasted
Sea Salt & Pepper, to taste
Olive Oil

Ingredients (Dressing):
1/3 cup Olive Oil
1/3 cup Balsamic Vinegar
1 tbsp Wholegrain Mustard
1 tbsp Honey
Sea Salt & Pepper, to taste

Step One - Preheat the oven to 200c. On a roasting tray toss the pumpkin cubes with olive oil to coat. Season with sea salt & pepper. Place in the oven and cook for 15-20 minutes.
Step Two - To prepare the dressing whisk together the olive oil, balsamic vinegar, mustard, honey, sea salt and pepper. Set aside until ready to serve.
Step Three - One cooked remove the pumpkin from the oven and set aside to cool.
Step Four - Lightly drizzle olive oil on each side of the steak and season with sea salt & pepper. On a medium-high heat grill cook each steak for 3-4 minutes each side for medium, or to taste. Remove from the pan when cooked, cover with foil and allow to rest.
Step Five - Prepare the salad by tossing the rocket, pumpkin, feta and pine nuts together in a large bowl. Season with salt & pepper to taste. Share the salad between four plates. Use three quarters of the dressing to drizzle over the salad.
Step Six - Thinly slice the steaks and place over the salad. Top with the remaining dressing. Serve.


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