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
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.