Balsamic Steaks with Roast Cauliflower Couscous
FOR THE CAULIFLOWER COUSCOUS:
100 g couscous
1 heaped tbsp raisins
Juice of 1 small lemon
1 small cauliflower broken into florets
2 tbsp olive oil
1 tbsp pumpkin seeds
FOR THE STEAKS:
2 medium sized Scotch Beef PGI fillet steaks (160g each), lightly seasoned
3 tbsp balsamic vinegar
2 medium sized flat mushrooms, about the same diameter as the steaks
2 small vines of cherry or baby plum tomatoes, snipped in half to make clusters of 4 or 5 tomatoes on each stalk.
2 sprigs thyme
- Preheat the oven to 200°C.
- First prepare the couscous by cooking or soaking according to pack instructions.
- Put the raisins in a small bowl with 2 tbsp boiling water. Add the juice of the lemon and set aside to plump up.
- Tip the cauliflower into a roasting tray, trickle over the olive oil and season with salt and black pepper. Roast for about 12 minutes then turn over with a spatula and sprinkle with the pumpkin seeds. Return to the oven for 10 minutes until the cauliflower is tinged brown and al dente. (Use this roasting tray later for the mushrooms and tomatoes, no need to wash it).
- Mix together the couscous, cauliflower and raisins, check the seasoning and spoon into a serving dish.
- Arrange the mushrooms and tomato clusters on the roasting tray and brush with a little olive oil and season with pepper, salt and a few thyme leaves. Roast in the oven for about 15 minutes, still at 200°C.
- Set a non-stick frying pan over a medium/high heat and fry the steaks for about 2 minutes on each side, and use some tongs to hold the steaks while you seal and brown the sides. Transfer to a warmed plate and allow the steaks to rest.
- Spoon the balsamic vinegar into the hot pan with a couple of spoons of water and allow to bubble until a little until syrupy, return the steaks to the pan, turn in the glaze until both sides are coated.
- Serve some couscous with a mushrooms, a cluster of roast tomatoes, a steak on top and some balsamic glaze poured over.