• Home
  • /Pearl Couscous with Chargrilled Beef and Garlic Roasted Tomato

Pearl Couscous with Chargrilled Beef and Garlic Roasted Tomato

Serves: 10

Ingredients:

1.5Kg Edgell Pearl Couscous with Vegetables #28841

10 x 200g grass fed beef eye fillet steaks

10 x 120g trussed tomatoes

10 x 2g cloves garlic, thinly sliced

700g Tomato Puree

50g Dijon mustard

50g watercress, for garnish

Method

Combine Edgell Pearl Couscous with vegetable and Tomato Puree and spoon into 10 x lightly greased ramekins. Cover with cling wrap and place in a preheated combi oven on steam at 100°C for 12 minutes. Stand for 20 minutes before unmoulding.

Make 3 vertical incisions evenly around each tomato and push sliced garlic into tomatoes. Spray with oil spray. Roast in combi oven on dry heat at 180°C for 7 minutes

Cook beef fillets until cooked to order. Rest for 5 minutes.

Unmould Edgell Pearl Couscous with vegetable on a serving board and top with a cooked tomato. Serve with beef fillet, mustard and watercress.