Decadent dinner recipe for grilled Beef Fillet with Mediterranean vegetables, feta cheese and homemade dukkah


For the beef fillet:
2 x 200g beef fillet
40ml olive oil
Coarse black pepper

For the Mediterranean vegetables:
3 medium courgettes, sliced
2 medium red peppers, seeded and sliced into 2cm cubes
2 medium yellow peppers, seeded and sliced into 2cm cubes
2 medium green peppers, seeded and sliced into 2 cm cubes
3 medium aubergines, sliced into 2cm cubes
1 red onion, cut into chunks
4 cloves of garlic, finely chopped
50 ml olive oil
Black pepper
200g Feta cheese, crumbed

For the dukkah:
280g almonds, flaked
260g hazelnuts
10g cumin
50g sesame seeds
10g coriander seeds

How to

For the dukkah:
Place the almonds, hazelnuts, cumin, sesame seeds and coriander seeds into a dry pan and heat for 3 minutes to release the spice flavours

Remove from the pan and place in a blender/use a mortar and pestle to grind until the mixture resembles breadcrumbs.

Left-overs can be stored in an airtight container or frozen for later use.

For the Mediterranean vegetables:
Pre-heat oven to 180°C.

Place chopped courgettes, peppers, aubergines, onions and garlic in a roasting pan and drizzle the olive oil over.

Roast for approximately 35 minutes or until all vegetables are tender and start to turn brown.

Toss the vegetables with 3 tablespoons of dukkah and top with the feta cheese.

For the beef fillet:
Rub with olive oil and sprinkle with salt and pepper.

Grill on a hot griddle pan until done to your liking (for medium-grilled fillets, do 3 minutes on each side.)

Remove from heat, cover with foil and allow to rest for 5 minutes.

Serve with vegetables and your glass of Drostdy Hof Merlot.

Recipe created by chef Johan van Schalkwyk and provided by Drostdy Hof wines. Follow Drostdy Hof on Facebook and Twitter for more.

provided by Two Oceans wines. Visit their website for more information:

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