Ingredients

• 200g beef fillet
• 60g potato, roast and mashed
• 60ml beef stock
• 20g baby carrot, blanched
• 15g asparagus, blanched
• 20g broccoli, blanched
• 20g baby spinach, washed
• 30g white burghul, washed
• 10g tomato, peeled and diced
• 6g parsley, chopped
• 6g Jordanian zaatar
• 40ml olive oil
• 10ml truffle oil
• 10g butter
• 10g green lentil boiled
• salt and pepper

 

Method

1. Mix the burghul with potato and season with salt, pepper and half of the parlsey. Heat in oven before service
2. Make the vinaigrette with truffle oil, 30ml of olive oil, beef stock, tomato dice, green lentil, parsley then season with salt and pepper
3. In hot pan put the rest of olive oil and sauté the beef fillet pre-seasoned with salt and pepper. Cook to the desired doneness. In another hot pan, sauté the spinach, season with salt and pepper
4. To serve, put the spinach in the plate, place the potato kebbeh on top, then the beef fillet. Pour the vinaigrette on top and around. Finish with blanched, buttered vegetables

 

This recipe serves one and comes from Chef Abdelrrahim of European International College