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Mole rubbed beef fillet

Afternoon Express beef mole

Mole rubbed beef fillet
with roasted corn puree and blue cheese guacamole

Recipe by: Clem Pedro
Serves: 4
Cooking: 20min
Preparation: 30 min

Fillet steak 500g
2T extra virgin olive oil
Corn tortilla chips
Lime to serve

For the mole rub
1 Woolworths chipotle pepper
1T Espresso coffee beans
1T sesame seeds
1T brown sugar
2t good quality cocoa powder
1t cumin seeds
1t coriander seeds
1T flaked salt

For the corn puree
2 cups frozen corn
2T extra virgin olive oil
1 garlic clove
1T cream cheese

For the blue cheese guacamole
3 ripe avocados
150g mature blue cheese
2T cream cheese
1 lemon wedge

Add all the ingredients for the rub into a blender and blend to form a rub that resembles a spice mix. Coat the fillet in the rub and allow to marinade for 30 minutes before searing in a pan with a little extra virgin olive oil over a very high heat. Continue turning the steak to ensure it browns evenly. 

For the corn puree
Coat the corn in the olive oil and garlic then roast in the oven for 20 minutes until the corn is charred. Add the corn to a blender along with the cream cheese and a touch of extra seasoning. Blend to form a puree.

For the guacamole
Blend the avo and blue cheese together with the cream cheese and the squeeze of lemon until perfectly smooth. 
Slice the beef and serve with the corn puree, guacamole and corn chips.

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