Ingredients
Serves: 2
Prep time: 45 mins

250g organic beef fillet
4 tbsp organic balsamic vinegar
2 tbsp organic olive oil
1 tbsp chopped fresh rosemary
1 tsp organic cane sugar

Spiced butternut squash
500g cubed organic butternut squash
1 tsp organic coriander seed
2 cloves of organic garlic
¼ organic red onion
1 tsp grapeseed oil
¼ cup filtered water
1 tsp organic cumin seed
Pinch of organic nutmeg
Pinch of organic cinnamon
Pinch of sea salt

Method
Rub all ingredients for seared balsamic beef onto beef fillet and marinate overnight in chiller. Do not freeze. Heat pan or pan-grill till smoking hot and sear beef fillet for three minutes on each side, turning fillet over only once. Remove from pan and allow the beef to tenderise by leaving fillet covered in foil for five to seven minutes.

To prepare spiced butternut squash, add coriander seeds, cumin, garlic, red onion and grapeseed oil to pan on medium heat. Stir fry lightly for two minutes and add butternut squash. Continue to fry lightly for another two minutes. Add water, nutmeg, cinnamon and sea salt and simmer for two minutes.

Slice beef fillet and serve with fresh mesclun leaves on spiced butternut squash.