Beef Fillet Slices with Spicy Coconut Milk, Hummus and Coriander

Beef Fillet Strips

Beef Fillet

Makes 6 portions


  • 740 g beef fillet
  • 1 tablespoon sunflower oil
  • 1 tablespoon butter


  1. Cut all sinew and excess fat off the beef fillet.
  2. Add oil and butter to a hot pan and sear the meat.
  3. Bake on a tray at 260°C for about 10 to 15 minutes.
  4. Remove and allow the meat to rest. Slice the meat when cool.



  • 1 400 g can chick peas, drained
  • 1 teaspoon Durban masala
  • 2 tablespoons lemon juice
  • fine salt and pepper
  • 1 large clove garlic
  • ½ cup olive oil
  • ½ teaspoon paprika


  1. Place all hummus ingredients into a liquidiser and liquidise on a high speed until a thick and creamy consistency is reached.
  2. Place in a serving bowl and garnish with whole chickpeas and a sprinkle of paprika.

Spicy Coconut Milk


  • 70 g butter
  • 400 g onion, finely chopped
  • 3 tablespoons spice mix (To make ½ cup anytime
  • spice mix, pulverise 1 tablespoon Durban masala,
  • 1 tablespoon turmeric powder, 1 tablespoon
  • coriander seed, 1 tablespoon cumin seed, 1
  • tablespoon cayenne pepper, 1 tablespoon fennel
  • seed and 4 dried chillies in a blender)
  • 200 ml coconut milk


  1. Heat a pan and add butter and then onions.
  2. Sauté onions until caramelised. Add 3 tablespoons of spice mix and cook until the aromas develop. Add coconut milk, salt and pepper and bring to the boil.

To serve:

  • Fresh coriander
  • Toasted sesame seeds
  1. Put the hummus bowl, fresh coriander sprigs and toasted sesame seeds on a platter.
  2. Heat the spicy sauce, add the sliced beef and heat through.
  3. Once warm, arrange on the platter and serve with chunky, fresh crispy bread.

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I look forward to hearing from you.