Grilled Spiced Beef with Pilaf Rice and Spring Vegetables
Category: Main Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef Tenderloin | 150g – 600g |
| Ketchup | To taste |
| Extra Virgin Olive Oil | 45g |
| Yellow Mustard Powder | 5g |
| Rosemary | 3g |
| Thyme | 2g |
| Salt | To taste |
| Black Pepper | To taste |
| Red Bell Peppers | 160g |
| Zucchini | 150g |
| Eggplant | 150g |
| Leeks | 100g |
| Cherry Tomatoes | 150g |
| Green Olives | 50g |
| Sugar | 10g |
| White Wine Vinegar | 25g |
| Butter | 40g |
| Cinnamon Sticks | 1 |
| Basmati Rice | 300g |
| Shallots | 30g |
| Vegetable Broth | 660g |
| Cloves | 5 |
Instructions
Start by marinating the beef. Finely chop the herbs (rosemary and thyme), then place the tenderloin pieces in a baking dish. Pour over the extra virgin olive oil, mustard powder, and the chopped herbs, ensuring the beef is evenly coated. Season with salt and black pepper to taste, and turn the meat so both sides absorb the flavors. Cover the dish with plastic wrap and let it marinate in the fridge for at least 30 minutes.
While the beef is marinating, prepare the vegetables. Rinse the red bell peppers, zucchinis, eggplant, and leeks under cool running water. Slice the vegetables as follows: chop the zucchinis and eggplants into cubes and place them on a colander to drain. Sprinkle them with a little salt to release excess water. For the bell peppers, remove the tops and cut away the white membranes and seeds. Slice them into strips and then into cubes. Slice the leeks into thin rounds.
In a non-stick pan, heat a small drizzle of olive oil and sauté the sliced leeks over medium heat for about 5-6 minutes until softened. Add the diced bell peppers and cook for another 5 minutes, stirring occasionally. Toss in the cherry tomatoes and cook until they begin to soften. Next, wash the eggplants and zucchinis under water, then add them to the pan with the other vegetables. Sauté for an additional 5 minutes. Season with salt and pepper, then stir in the green olives, sugar, and white wine vinegar. Let the vinegar evaporate as it cooks, then remove from heat and set aside.
For the pilaf rice, rinse the basmati rice under cold running water in a fine-mesh sieve to remove the excess starch. Allow it to drain thoroughly. In a small saucepan, melt the butter and sauté the finely chopped shallots on low heat for about 15 minutes until they soften. Add the cinnamon stick and cloves to the pan, stirring occasionally to release the aromas. Pour in the vegetable broth (already salted) and bring to a simmer.
Once the broth is simmering, add the rinsed rice to the pot. Stir it gently, cover with a tight-fitting lid, and cook for around 15-20 minutes until the rice is tender and all the liquid is absorbed. Turn off the heat and let it sit covered for a few more minutes to finish steaming.
Now, grill the marinated beef. Preheat your grill or a grilling pan on medium-high heat. Sear the beef pieces for about 4-5 minutes per side, depending on your preferred level of doneness. Once the beef is cooked, remove it from the heat and let it rest for a few minutes before slicing.
To serve, plate the grilled spiced beef alongside the pilaf rice and spring vegetables. Garnish with fresh herbs if desired, and enjoy the vibrant, flavorful combination of tender beef, aromatic rice, and crisp, sautéed vegetables.
This recipe brings together tender, flavorful beef with a rich, aromatic pilaf rice and a colorful medley of spring vegetables, making it a perfect dish for a hearty and healthy meal. The spices and herbs infuse every element, providing a delightful balance of savory, sweet, and tangy flavors. Whether for a casual family dinner or a special gathering, this dish is sure to impress.
