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Mexican Roast Beef Fillet with Picco de Gallo and Sweet Potato Wedges
Mexican Roast Beef Fillet with Picco de Gallo and Sweet Potato Wedges – - Recipe

Vibrant, flavourful, and tender roast beef fillet marinated in a spicy traditional Mexican salsa and served with sweet potato wedges and picco de gallo.

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Ingredients

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Mexican Roast Beef Fillet

Sweet Potato Wedges

Pico De Gallo

  • Tomatoes, seeds removed, finely chopped 300.0 g
  • Red onion, finely chopped 60.0 g
  • Jalapeno 12.0 g
  • Coriander leaves, finely chopped 50.0 ml
  • Lime juice 15.0 ml
  • Olive oil 30.0 ml

Hot sauce

Vibrant, flavourful, and tender roast beef fillet marinated in a spicy traditional Mexican salsa and served with sweet potato wedges and picco de gallo.

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Preparation

  1. Mexican Roast Beef Fillet

    1. Mexican Roast Beef Fillet Combine garlic, Robertsons Smoked Paprika, chipotle chilli, lime juice, cumin and 30 ml oil in a bowl. Add beef, turn to coat, then cover and chill for 30 min to marinate.
    2. Bring the beef to room temperature and pre-heat the oven to 200 °C.
    3. Drain the beef. Heat 30 ml olive oil in a large frypan over high heat, then cook beef, turning, for 3-4 min until browned. Transfer to a baking tray and roast in the oven for 15 min for rare or until cooked to your liking. Remove from the oven and rest, loosely covered with foil, for 10 min.

  2. Sweet Potato Wedges

    1. Combine olive oil, Robertsons Smoked Paprika and garlic salt in a small bowl, then add to the sweet potato and mix until all coated. Bake on a baking tray for 25 min or until tender.

  3. Pico De Gallo

    1. Combine all the ingredients in a bowl.

  4. Hot sauce


    1. Pre-heat the grill to high. Grill the red pepper and jalapeno, turning, for 3-4 min until the skins are blackened and blistered. Transfer to a plastic bag, or place in a bowl and cover with plastic wrap and set aside to cool. Remove skins and seeds and cut flesh into thick strips.
    2. Add to a food processor with the Knorr Professional Mexican Salsa Sauce, orange juice, Worcestershire sauce, vinegar, Knorr Professional Peri-Peri Marinade, cumin and oil, then blend until smooth. Reheat before serving.

  5. To Serve

    1. Slice the roast beef and serve with the spicy sauce, sweet potato wedges and picco de gallo.

  6. Chef’s Tip:

    1. Substitute the beef fillet/sirloin with chuck steak.
    2. Can serve the sliced beef in an enchilada or tacos.

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