Serves 2
Ingredients:
1/2 butternut squash, peeled, deseeded and diced
2 parsnips, peeled and diced
2 courgettes, finely sliced
Olive oil
3 tsp coconut oil
1 tbsp Thai red curry paste
200ml coconut milk
Juice half a lime
2 beef fillet steaks, 150g each
Sea salt and black pepper
Small bunch coriander, roughly chopped
Directions:
1. Preheat the oven to 200ºC (400 degrees F). Arrange the squash and parsnips on a roasting tray in a single layer, drizzle with olive oil then roast for 25 minutes.
2. Meanwhile toss the courgette with 1 tbsp olive oil, spread out on a separate tray and roast for 15 minutes, turning halfway through cooking.
3. Heat 2 teaspoons of coconut oil in a saucepan, add the curry paste and fry for 2-3 minutes.
4. Pour in the coconut milk, bring to the boil then simmer gently for 8-10 minutes until thickened. Removed from the heat and stir in the lime juice.
5. Whilst the sauce is cooking, heat a spoonful of coconut oil in a heavy-based frying pan over a high heat then sear the steaks for 2-3 minutes on each side or until cooked to your liking, then transfer to plate to rest.
6. Slice the steaks, serve with the roast vegetables and curry sauce then garnish with the coriander.
Other Recipes:
Luann de Lesseps’ ‘Eggs à la Francaise’ Recipe!
Teresa Giudice’s ‘Devil Shrimp With Angel Hair Pasta And Red Snappy Sauce’ Recipe!
Source/Photo Credit: ITVBe
