Ingredients
1 tbsp cracked black pepper
2 tsp sea salt flakes
2 tsp cumin seeds
2 tsp sweet paprika
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground nutmeg
2 tbsp rice bran oil
1kg beef eye fillet
2 bunches asparagus, trimmed
CREAMY SMOKEY SAUCE:--
1 cup thick yoghurt
2 tsp SIDS SMOKEY BBQ RUB
Directions
Combine peppercorns, salt, cumin, paprika, coriander, cinnamon, cardamom and nutmeg in a bowl. Rub 1 tablespoon of oil over beef. Coat beef all over with spice mix.
Preheat a barbecue hotplate to high. Add beef and cook, turning occasionally, for 10 minutes until browned all over. Transfer to a roasting pan. Reduce heat to medium. Cover barbecue with lid and cook beef for a further 35-45 minutes for rare beef until cooked to your liking. Let stand covered for 10 minutes before thinly slicing.
Meanwhile, place asparagus and zucchini onto barbecue hotplate and cook for 1 minute on each side until tender.
To make creamy smokey sauce, combine yoghurt and SIDS SMOKEY BBQ RUB in a bowl.
Serve beef with vegetables and creamy smokey sauce.
