Roast Beef, Coconut Sweet potato mash and Cabbage Salad with Tahini Dressing

Good afternoon folks! Yesterday I went to my first Christmas Market of the year it was all very exciting, even though it was raining nothing can dissatisfy a bag of roasted chestnuts. So, anyone else feeling Christmassy yet? Or preparing what the Christmas dinner is going to be? I made a delicious dish with many scrumptious ingredients and they married themselves together very well! It reminded a lot of a scrumptious Christmas dinner.

Ingredients

500g strip loin beef (long strip)

125 ml coconut milk

5-6 sweet potatoes, peeled, halved

1 tsp ginger (optional)

1 tbsp olive oil

½ red onion, diced very small

½ garlic clove, diced

500g red cabbage finely chopped

8 mint leaves, washed, chopped finely

Sesame seeds

Salt

pepper

Dressing:

Other ½ garlic clove, crushed

Pinch of salt

1 tbsp of tahini

2 tbsp of natural yoghurt

1 tbsp of water

Mushroom gravy: (optional)

500g thinly sliced mushrooms

1 tbsp butter

1 tbsp olive oil

500ml vegetable stock

75ml dry red wine

50g flour

Pepper

Procedure:

  1. Turn oven to 190 degrees Celsius.
  2. Place the beef on a baking tray and put in the oven for 30-40 minutes depending on the size (look at the instructions on the packaging to be sure).
  3. Boil a large pot of hot water, add the sweet potatoes and boil for 20-25 minutes or until they are soft when spiked with a fork.
  4. Drain the sweet potatoes and mash with the coconut milk add a pinch of salt and pepper with the ginger. Mash until a very soft consistency.
  5. In the meantime, for the cabbage salad, in a large bowl mix together the cabbage, onion, mint, garlic and olive oil.
  6. For the dressing, add the crushed garlic and salt in a bowl, add the yoghurt and the tahini and mix together. Add the water little by little until the dressing has a thick and creamy consistency.
  7. Remove the beef from the oven and let sit for 10 minutes before serving.
  8. For the mushroom gravy. Melt the butter in a saucepan over medium heat. Add the olive oil and mushrooms and sauté until brown, 6-8 minutes. Add the flour and stir constantly until it becomes very thick, 2 minutes. Add the stock, wine and black pepper, bring to a boil. Cook the sauce at an energetic simmer, stirring constantly for 6-12 minutes, depending how thick you like your gravy.
  9. When plating up, add the dressing under the cabbage salad and place the sweet potato on the side next to the beef. If you would like to add the mushroom gravy, add it on top of the beef.

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