- 750 gms Beef fillet (or thick rump steak and trimmed)
- 1 tablespoon Olive oil
- Cracked black pepper
- 200 gms Baby English spinach leaves
- Dijon mustard to serve
- Onion couscous
- 2 tablespoons Olive oil
- 4 Onions (Sliced)
- 2 cups Couscous
- 2 ½ cups Hot chicken or beef stock
- 2 tablespoons Dijon mustard
- 2 tablespoons Olive oil (extra)
- 1 tablespoon Lemon juice
- Cracked black pepper and sea salt
- Brush the beef with the oil, then sprinkle well with pepper. Heat a non-stick frying pan or barbecue over medium to high heat. Cook the beef for 4 minutes on each side or until cooked to your liking. Set aside and cover.
- To make the onion couscous, heat a frying pan over medium heat. Add the oil and onions and cook, stirring occasionally, for 8-10 minutes or until the onions are soft and golden. Place the couscous in a bowl and pour over the hot stock. Cover and allow to stand for 5 minutes or until all the stock has been absorbed.
- Combine the mustard, extra oil, lemon juice, pepper and salt and toss with the couscous and the onions. To serve, place the spinach leaves on plates and top with the couscous. Slice the beef and place on top. Serve with extra mustard on the side.