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ANGUS RESERVE MEXICAN-SPICED PETIT FILLET WITH ZUCCHINI-TORTILLA STACK

Serves
4
Prep
10 mins
Cook
25 mins
Difficulty
Medium
Ingredients.
  • 12 Angus Reserve petit fillet steaks* (approximately 60g each)
  • 1 Tbsp Mexican seasoning
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 4 zucchini
  • 2 red onions, sliced
  • 4 cloves garlic, minced
  • 2 Tbsp rosemary leaves
  • 2 tsp dried oregano
  • ½ cup toasted hazelnuts, chopped
  • 1 cup white corn tortillas, crushed
  • guacamole, to serve
  • *Petit filet steaks are thinly sliced pieces of tenderloin.
Method.
  • Sprinkle the steaks with Mexican seasoning and season with salt and pepper. Pour half the oil in a heavy skillet, then sear the steaks for 2 minutes each side, until rare. Set aside to rest
  • Shave the zucchini with a vegetable peeler. Sauté the onions and garlic in the remaining oil a second skillet for 2 minutes, then add the herbs and hazelnuts. Once the onions are soft, mix in the zucchini and cook until just softened.
  • Put the zucchini mixture into a colander and drain well, then press into individual moulds and top with tortillas. Serve with the guacamole and steaks.
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