🍽️ Jamaican Beef Fillet with Corn Salad

Name: Jamaican Beef Fillet with Corn Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 level tsp chili powder; 1 tsp ground coriander; 2 tsp ground ginger; 1 tsp ground allspice; 1 tsp cinnamon; nutmeg; 1 tsp pepper; 1 small onion; 1 clove garlic; 3 tbsp rapeseed oil; 680 g beef fillet steak (4 beef fillet steaks); 212 g corn (drained weight, can); 125 g tomatoes (2 tomatoes); 2 spring onions; 8 sprigs coriander; 1 lime; salt; pepper; 1 tbsp olive oil; 200 g papaya (0.5 papayas); 2 small shallots; 2 tbsp dark rum (or espresso or strong coffee); 300 ml veal stock; 2 tbsp tamarind paste

414 kcal · 30 min · 4 servings

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Ingredients

1 level tsp chili powder
1 tsp ground coriander
2 tsp ground ginger
1 tsp ground allspice
1 tsp cinnamon
nutmeg
1 tsp pepper
1 small onion
1 clove garlic
3 tbsp rapeseed oil
680 g beef fillet steak (4 beef fillet steaks)
212 g corn (drained weight, can)
125 g tomatoes (2 tomatoes)
2 spring onions
8 sprigs coriander
1 lime
salt
pepper
1 tbsp olive oil
200 g papaya (0.5 papayas)
2 small shallots
2 tbsp dark rum (or espresso or strong coffee)
300 ml veal stock
2 tbsp tamarind paste

Instructions

1. Mix chili powder, coriander, ginger, allspice, cinnamon, a pinch of nutmeg, and pepper in a small bowl.
2. Peel the onion and garlic and chop them finely.
3. Combine the chopped onions and garlic with the spice mix and one tablespoon of rapeseed oil.
4. Pat the fillet steaks dry with kitchen paper.
5. Rub the steaks thoroughly with the spice mixture.
6. Cover the steaks with cling film and let them marinate in the refrigerator for at least five hours.
7. Drain the corn in a sieve.
8. Wash the tomatoes and cut them into quarters.
9. Remove the hard stem ends from the tomatoes.
10. Core the tomatoes and chop them roughly.
11. Clean the spring onions and wash them.
12. Cut the white parts of the spring onions into thin rings.
13. Wash the coriander and shake it dry.
14. Pluck the leaves from four coriander stalks and chop them.
15. Add the corn, chopped tomatoes, spring onion rings, and chopped coriander to a bowl.
16. Squeeze one lime.
17. Whisk two tablespoons of lime juice with salt and pepper.
18. Stir olive oil into the lime mixture.
19. Pour the dressing sauce over the salad and mix everything well.
20. Peel the papaya and remove the core.
21. Cut the papaya into fine cubes.
22. Gently fold the papaya cubes into the corn salad.
23. Peel the shallots and dice them finely.
24. Heat the remaining rapeseed oil in a non-stick pan.
25. Lightly salt the beef fillets.
26. Fry the steaks in the hot oil for three to five minutes on each side, depending on your desired level of doneness.
27. Remove the meat from the pan.
28. Wrap the meat in aluminum foil and let it rest for a moment.
29. Add the shallot cubes to the pan and sauté them briefly.
30. Stir rum into the pan.
31. Pour the veal stock into the pan.
32. Add the tamarind paste to the pan.
33. Reduce the sauce by half over medium heat for ten to twenty minutes.
34. Season the sauce with salt and pepper to taste.
35. Place ring cutters one after another onto the plates.
36. Fill the corn salad into the ring cutters.
37. Arrange the steaks next to the salad.
38. Add the collected meat juices to the sauce.
39. Heat the sauce briefly with the meat juices.
40. Decoratively distribute the sauce around the steaks.
41. Garnish the dish with the remaining coriander and serve immediately.

Nutrition per serving

kcal: 414
Protein: 53 g · Fett/Fat: 16 g · Carbs: 10 g