Grilled Beef Fillet Carne Asada with Sweetcorn and Mushroom Salsa
From the foundersAlexander Eriksson·Founder & CEO
Tender grilled beef fillet marinated in lime, garlic and cumin, served with a warm salsa of grilled sweetcorn and browned mushrooms.
Ingredients
2 servings
- 500 gbeef fillet
- 225 gVacuum-packed pre-cooked corn on the cob
- 250 gMushrooms
- 1 stlime
- 3 stgarlic cloves
- 1 mskolive oil
- 1 tskground cumin
- 1 tskchilli powder
- 2 stspring onion
- 250 gBaby plum tomatoes
How to make it
- 1
Mix the squeezed lime juice, grated garlic, cumin, chilli powder, half the oil and a pinch of salt to make a marinade.
- 2
Cut the beef fillet into two thick steaks and turn them in the marinade. Leave for 10 minutes while the grill gets really hot.
- 3
Slice the mushrooms and halve the tomatoes. Thinly slice the spring onions.
- 4
Grill the corn cob all over on high direct heat until it has nice char marks, about 6-8 minutes. Then cut off the kernels.
- 5
Grill the beef fillet for about 3-4 minutes per side for medium-rare. Let the meat rest on a chopping board for 5 minutes before slicing.
- 6
Heat a cast-iron pan on the grill with the rest of the olive oil. Sauté the mushrooms until coloured, then stir in the sweetcorn, tomatoes and spring onions for the last minute. Season with salt and pepper.
- 7
Carve the beef fillet into slices against the grain and serve immediately with the warm Mexican sweetcorn and mushroom salsa.
Kitchen tips
- Let the meat rest after grilling so it stays juicy.
- A splash of fresh lime juice over the mushroom and sweetcorn salsa just before serving lifts all the flavours.
AI-generated content. Always verify ingredients and allergen information yourself.
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