Beef fillet with cauliflower couscous recipe

Take this clever cauliflower idea and use it to create a meal with style.


4 people


15 minutes

Cooking time

15 minutes


½ cauliflower, stalk trimmed and florets chopped
2 tbs olive oil
⅓ cup lemon juice
2 tsp grated lemon zest
2 garlic cloves, crushed
2 tbs currants
80g baby rocket
½ cup shelled pistachios, chopped
1 tsp fresh thyme leaves
4 x 125g beef fillets steaks
Salt and pepper
Pan-fried cherry tomatoes, to serve


  1. Place cauliflower florets in a food processor and pulse until ‘crumbs’ form.
  2. Heat half the olive oil in a large frying-pan over medium heat. Cook cauliflower for 5 minutes or until tender.
  3. Add lemon juice, zest and garlic. Cook for another 30 seconds or until fragrant. Spoon into a serving dish. Stir through currants, rocket and chopped pistachios.
  4. Combine remaining oil with thyme and set aside.
  5. Meanwhile, lightly spray steaks with oil and season with salt and pepper. Heat a char-grill to high.
  6. Cook the steaks for 3-4 minutes each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside to rest for 10 minutes.
  7. Halve steaks and drizzle with thyme oil. Serve with cauliflower ‘couscous’ and pan-fried truss cherry tomatoes. 

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