Beautiful BEEF Mezze
- 10m Prep Time
- 35m Cook Time
- 45m Ready In
Beef fillet coated in a spiced paste, roasted until tender, and served with warm flatbreads, spinach raita, and a fresh onion-tomato salad. This Middle Eastern-inspired mezze plate is perfect for a flavorful dinner.
Ingredients
- 600 g beef fillet
- 4 clove garlic peeled
- 9.86 ml paprika
- 9.86 ml ground cumin
- 4.93 ml ground coriander
- 29.6 ml olive oil
- 1 lemon
- sea salt
- freshly ground black pepper
- 4 flatbreads
- 30 g pine nuts
- 2 clove garlic peeled and sliced
- 29.6 ml olive oil
- 200 g baby spinach
- 225 g Greek yogurt
- 1 lemon
- 2 red onions peeled and finely sliced
- 1.5 limes
- 2 large tomatoes
- 2 coriander (cilantro) leaves finely chopped
- 2 parsley leaves finely chopped
- 29.6 ml olive oil
Nutrition (per serving, estimated)
Estimated based off 15 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 518 mg
- Iron: 8.92 mg
- Magnesium: 150 mg
- Phosphorus: 449 mg
- Potassium: 1762 mg
- Zinc: 3.81 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 600 g beef fillet
- 9.86 ml paprika
- 9.86 ml ground cumin
- 4.93 ml ground coriander
- 29.6 ml olive oil
- 1 lemon
- sea salt
- freshly ground black pepper
- 4 flatbreads
- 30 g pine nuts
- 29.6 ml olive oil
- 200 g baby spinach
- 225 g Greek yogurt
- 1 lemon
- 1.5 limes
- 2 large tomatoes
- 29.6 ml olive oil
Prepare
- Peel 4 clove garlic
- 2 clove garlic, peeled and sliced
- 2 red onions, peeled and finely sliced
- 2 coriander (cilantro) leaves, finely chopped
- 2 parsley leaves, finely chopped
Let's Cook
-
Step 1.
Preheat the oven to 200°C/400°F/Gas 6. Take the beef fillet out of the fridge to come to room temperature. In a blender or small food processor, combine the garlic cloves, paprika, ground cumin, ground coriander, olive oil, a good pinch of salt and pepper, and the juice of 1 lemon. Blend until smooth to form a paste.
-
Step 2.
Place the beef in a roasting tin, then pour the paste over it and rub it all over the beef. Roast for 30–35 minutes until charred on the outside and tender on the inside. While the beef cooks, prepare the raita and salad.
-
Step 3.
While the beef roasts, start the spinach raita: Heat 2 tbsp olive oil in a wok over high heat. Add the pine nuts and stir-fry for about 30 seconds until golden, then remove them from the pan and set aside. Add the sliced garlic to the pan and stir-fry for 30 seconds until golden. Add the baby spinach and a pinch of salt, and continue stir-frying for 2–3 minutes until the spinach has wilted. Tip the spinach into a fine sieve and leave to drain and cool slightly.
-
Step 4.
Using the back of a spoon, squeeze any excess moisture out of the spinach. Transfer the spinach to a serving bowl. Add the Greek yogurt, squeeze in the juice of 1 lemon, and season with salt and pepper. Mix well. Top with the reserved pine nuts, then cover and set aside.
-
Step 5.
To make the onion, tomato and herb salad: Place the finely sliced red onions in a mixing bowl. Pour over the juice of 1½ limes and add a good pinch of salt. Mix together and leave to one side to lightly pickle.
-
Step 6.
Cut the tomatoes in half, squeeze out the seeds, then finely chop the flesh. Add the chopped tomatoes to the bowl with the onions. Add the finely chopped coriander and parsley, 2 tbsp olive oil, and a pinch of pepper. Mix well.
-
Step 7.
When the beef is nearly done, pop the flatbreads into the oven for 2 minutes to warm through. Once the beef is cooked, remove it from the oven and transfer to a carving board. Slice the beef and serve with the warm flatbreads, spinach raita, and salad.