Fillet of Beef and Zucchini Salad

Cook Time 45 minutes

Servings 4

Ingredients

500-600g piece of beef eye fillet

2 medium zucchini, cut into 6cm batons

2 sprigs of mint, leaves picked

2 tbsp sesame seeds, toasted

Salt and pepper

Tahini sauce

1 clove garlic, finely minced

¾ cup of thick Greek yoghurt

2 tbsp tahini

Pinch of cayenne pepper

½ tsp ground cumin

Zest and juice of ½ lemon

1 tbsp extra virgin olive oil + extra for brushing

Pinch salt

Bring the beef out of the fridge 1 hour before cooking so it slowly comes to room temperature.

Method

For the tahini sauce combine all of the ingredients in a bowl and reserve in the fridge until needed.

Heat a BBQ over a high heat.

Brush the zucchini and the beef with olive oil and season generously with salt and pepper. Place the beef to one side of the grill and cook with lid on for 2 minutes for rare (if you have a meat thermometer it should read 50-55°C) or cook it a little longer to your liking, then turn and cook for another 2 minutes on the other side. Once cooked remove from the grill and place on a trivet over a convection tray, then return to the BBQ for 10-12 minutes. Once cooked, remove the beef from the BBQ and let rest for half the cooking time.

At the same time as the beef, cook the zucchini batons on the grill for 8-10 minutes or until tender and slightly charred. Place in a bowl and while still hot, and dress with 2 tablespoons of the tahini sauce, tossing to coat.

Spread the rest of the sauce onto a round platter. Arrange half of the dressed zucchini onto the sauce. Slice the meat into medallions and place over the zucchini. Top with the remaining zucchini and sprinkle over sesame seeds and mint.