Rubbed Beef

 

 

YIELDS

1 Serving

 Tenderloin Steaks or similar quality steak

 1 tsp ground Coriander

 1 tsp ground Cumin

 ½ tbsp ground Cardamom

 ¼ tsp Cinnamon

 ¼ tsp Turmeric

 Salt

 ¼ tsp ground Black Pepper

 1 tbsp Olive oil

 

 

Place all the ingredients for the rub into a clean bowl and combine well, leave to rest for 30 minutes Clean beef by removing all silver skin, fat, and any sinew. Cut the tenderloin into steaks at the size you require. Wipe the steaks clean of any blood or moister Heat a pan with a little olive oil and quickly seal the steaks until they are lightly browned on all sides. Remove the steaks from the pan, and using a pastry brush, brush the steaks liberally with the Moroccan rub Place steaks onto a tray in a prepared smoker Smoke for 5-6 minutes Remove steaks from smoker and place into a pre-heated oven at 180c, continue to cook until required degree of cooking is achieved e.g rare, medium, etc. Remove steaks from oven, allow to rest for 5-6 minutes before cutting or eating These steaks are great served with fresh salad and crusty French bread Smoking Tips Place tin foil in the bottom of the smoking tray, then add wood shavings, and the smoker will be a lot easier to clean, just discard the tin foil. Do not have smoker running too hot as the smoke may become bitter and sharp. A little fresh herb, chilli, or citrus skin may be placed in with the wood shavings when smoking to achieve additional flavour. The reason the beef is finished in the oven is to achieve the desired degree of cooking and to ensure the beef does not become bitter by being over smoked.

 

 

 

CONTACT US

 

PAULETTE AND WAYNE

Karoro Greymouth

 

Email  texas35@xtra.co.nz

 

Phone (03) 7689274

 

Mobile 027 7689274