Quick Roasted Beef Eye Fillet with a Warm Winter Freekeh Salad

Ingredients

• 2  packs of Silver Fern Farms Beef Eye Fillet Steaks

Warm Winter Freekeh Salad:

• 400g freekeh
• ¾ cup toasted walnuts, chopped
• ½ cup black olives, stones removed, roughly chopped
• ½ cup semi-dried tomatoes, roughly chopped
• ⅓ cup parsley, finely chopped
• ⅓ cup mint, finely chopped
• 1½ cups wild rocket or watercress
• 200 grams feta, crumbled
• ¼ tsp salt

Pesto Dressing:

• ½ cup parsley, roughly chopped
• 1 cup basil leaves
• ⅓ cup extra virgin olive oil
• ¼ cup parmesan, grated
• 1 garlic clove, crushed
• ½ cup walnuts, chopped
• 1 tsp apple cider vinegar
• Salt
• Pepper

Method

Rinse the freekeh in a sieve with cold running water until the water runs clear. Bring 2⅓ cups of water to a boil in a large saucepan. Add the freekeh and salt, reduce heat to very low, cover and cook for 15–20 mins until the water is absorbed and the freekeh is fluffy and cooked through. Rest for 10 mins off the heat, then toss with remaining ingredients and drizzle with the dressing.

Put the pesto dressing ingredients in a small food processor and whiz to combine. Season to taste with salt and pepper. Thin to desired consistency with a little water.

Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Drizzle beef with oil and season well with salt and pepper. Cook in a frying pan over med-high heat for 3-4 mins each side. Cover with tinfoil and rest for 5 mins.

Slice the beef against the grain and serve with Warm Winter Freekeh Salad.