SA Lockdown – Day6
It’s time for some red meat.
I came up with this after checking what I had in my fridge and pantry.
Beef Fillet Cubes in a Honey & Mustard marinade, finished off with some Sherry Vinegar and roasted Beets on Baby Spinach with Avocado and a little Blue Cheese. (you can always swap the Blue Cheese for Feta).

Ingredients:
Roasted Beetroot

1 Beetroot
1 tsp dried Thyme
1 tbsp Olive Oil
2 cloves Garlic
Salt & Pepper

Beef Fillet Cubes
300g Beef Fillet
2tsp Dijon Mustard
3tsp Raw Honey
1tbsp Sherry or Balsamic Vinegar
Salt & Pepper
Olive Oil

Salad
2 cups Baby Spinach
1 Avocado
Juice of 1 Orange or Mandarine
A piece of Blue Cheese/Gorgonzola
Salt & Pepper
Olive Oil

Method:
1. Preheat oven to 200º and line a baking tray with parchment paper.
2. Peel and cut the Beetroot into bite size cubes.
3. Combine the seasoning, Oil, Garlic, Thyme and Beets in a bowl and mix well and then place on the tray and bake for about 20 minutes, turning occasionally. This can be made ahead so it can cool down before you use it.
4. Cut the Beef into bite size cubes, removing any fat or sinew and season with Salt & Pepper.
5. In a bowl mix the Honey and Mustard well and then add the Beef to it and make sure that all the Beef is coated well with the mixture.
6. Wash and dry the Baby Spinach.
7. In a bowl mix the juice of the Mandarine with a some Olive Oil and seasoning and then toss the Baby Spinach in it.
8. Peel and cut the Avo into cubes.
9. Cut or break the Cheese into little pieces.
10. Heat a pan with some Oil and place only 1 layer of meat in the pan (be careful as it will splash a lot) turning it to brown all sides. Repeat until all the meat is down.
11. Add any remaining Marinade and Vinegar to the pan and stir until it reduces and thickens and then toss the Meat in it.
12. To plate, place the Spinach on half the plate and then add the Avo, Beets and Cheese. Place the meat next to the Salad.

Enjoy and Keep Safe!