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Recipe idea Beef fillet with Tahin carrots

Shredded Carrot Curry Recipe by Chef Basim Akhund 29 October 2018 (June 2019).


Delicate fillet of beef and crispy carrots - marinated in tahini paste and grapeseed oil - meet at this dish. Serve with creamy sweet potato hummus, fried lettuce hearts and tortilla shop.

Recipe for beef fillet with Tahin carrots

Ingredients for 4 servings

For the filet

  • 1 tsp fennel, cumin and coriander seeds (roasted)
  • 1/2 teaspoon curry powder
  • 600 g beef fillet (center piece)
  • 2 tablespoons vegetable oil

For the carrots

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  • 750 g of carrots
  • 1 tbsp olive oil
  • salt
  • 25 g pumpkin seeds
  • 1-2 tablespoons grapeseed oil
  • 1-2 teaspoons of tahini paste

For the hummus

  • 400 g sweet potatoes (cooked, peeled)
  • 200 g chickpeas (cooked, tin)
  • 1 tbsp lime juice
  • Heat 1 tbsp. Curry oil (20 g curry powder with 20 ml oil, pass through coffee filter)
  • 2 tablespoons of tahini paste
  • 100 ml grapeseed oil
  • cayenne pepper


  • 2 mini-Roman salad hearts (halved)
  • tortillas


  1. Finely grind spices in the electric grinder. Mix with curry powder. Rub meat with it.
  2. Peel carrots, mix with oil and salt. Put on the tin. Roast in a hot oven (240 degrees) for about 20 minutes. Turn, turn down to 180 degrees and continue to roast until soft (about 15 minutes).
  3. Roast pumpkin seeds, puree with oil in the electric grinder, season with tahini paste and salt. Remove carrots, cut into pieces (about 5 cm). Mix with pumpkin seed paste, keep warm.
  4. Fry the filet in hot oil all around. Then cook in a hot oven (175 degrees) for 20-30 minutes.
  5. Puree hummus ingredients in a blender, season with salt and cayenne pepper. Heat with stirring.
  6. Fry the salad with the cut surface in the gravy. Heat the tortilla store in a hot oven, cook everything.

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