Katie QuinnComment

Black pepper beef with toasted quinoa, lentil salad, piquant salsa verde dressing

Katie QuinnComment
Black pepper beef with toasted quinoa, lentil salad, piquant salsa verde dressing



1 tsp lemon pepper
1/2 tsp mustard powder
1 tbsp ground black pepper
Good pinch sea salt flakes, crushed
4 garlic cloves, peeled + very finely minced using a microplane
1” cube fresh ginger, peeled + very finely minced using a microplane
400g fillet or sirloin steak


1 cup puy/French lentils
1 cup quinoa
1 x 400g tin kidney beans, rinsed + drained
Handful baby radish, finely sliced on a mandolin
1 cup smoked almonds, roughly chopped


1/3 cup light olive oil
1/4 cup white wine vinegar
Large handful fresh basil leaves
Handful flat leaf parsley
2 white anchovy fillets
Juice + zest 1 lemon
Freshly ground black pepper


Extra Virgin olive oil (EVOO)
Baby radish sprouts


To prepare the beef, pre-heat oven to 180˚C (350˚F) fan-forced.

Add the lemon pepper, mustard powder, ground black pepper and crushed sea salt flakes into a Tupperware container and shake well. Add garlic and ginger pulp into a small bowl or cup and mix well then smear over all sides of beef fillet. Roll fillet in the herb rub then place on a small metal baking tray and roast in the oven for 15-20 or until medium rare. Use a meat thermometer to test for doneness. When cooked, remove and allow to rest for 15 minutes before slicing paper thin with a sharp knife.

Cook lentils and quinoa in separate pots (add 1 cup grain/pulse to 3 cups water, bring to the boil then reduce heat and simmer for 30 mins each. Rinse both well under cold running water then
drain thoroughly).

Heat 1 tablespoon olive oil in a large frying pan, when hot add the quinoa, season with a little salt and freshly ground black pepper. Fry quinoa for 8-10 minutes stirring/tossing often until lightly toasted and light golden brown. Remove from heat and allow to cool before adding to a large mixing bowl along with the drained kidney beans, cooked and cooled lentils, sliced radish and chopped almonds. Add 1 tablespoon of extra virgin olive oil (EVOO) and coat everything well.

To make the salsa verde add all ingredients into the bowl of a food processor and whizz together for
3-4 minutes.

To serve, scatter salad mixture onto a large serving platter, onto which distribute the finely sliced beef. If you have any really small baby radish left over add these to the salad followed by a few small handfuls of micro greens (I used baby organic radish sprouts), finally drizzle with salsa verde and serve with crusty sourdough bread.