Burrata, zucchini and pine kernel dish with a mustard-and-peppercorn crusted chateaubriand

Burrata, zucchini and pine kernel dish with a mustard-and-peppercorn crusted chateaubriand

Tickle the tastebuds with this creamy burrata, zucchini and pine kernel side-dish accompanied by a delectable mustard-and-peppercorn crusted fillet. This perfectly rounded dish is for every occasion; the soft, creaminess of the burrata compliments the bold, spicy flavours of the fillet like a match made in heaven. 

Ingredients for ricotta dish

- Zucchini, 400g 

- Olive oil 

- Pine kernels, 2 tablespoons 

- Basil leaves, 10g

- Lemon juice, 1 tablespoon 

- Burrata 

- Maldon salt 

- Freshly ground black pepper


Method for Ricotta dish 

  1. Using a vegetable peeler, slice the zucchini into long ribbons. 
  2. Place the zucchini into a wide mixing bowl with four tablespoons of oil and a sprinkle of Maldon salt and freshly ground black pepper. 
  3. In a shallow pan roast the pine kernels till a pale golden colour. Taking care not to burn them. 
  4. Warm a ridged griddle pan on the stove, then add the zucchini and let them cook till they are golden and lightly blistered on both sides. 
  5. Shred the basil leaves and add them to a bowl with a couple of tablespoons of olive oil. Add in the toasted pine kernels, the lemon juice, then gently mix the ingredients. 
  6. Remove the zucchini from the heat and immediately tip them into the basil and lemon dressing. Toss the zucchini gently, ensuring that each ribbon is well coated.  
  7. Place a mound of fresh burrata on each plate then add the zucchini. Spoon the remainder of basil and lemon dressing over. 


Ingredients for chateaubriand with mustard-peppercorn crust

- Chateaubriand (fillet) steak

- English mustard

- Black peppercorn 


Method for chateaubriand

  1. Crush the peppercorns with a mortar and pestle or use a rolling pin to crush them in a sandwich bag. 
  2. On a baking tray, roll the fillet in the English Mustard until completed coated. Then press the crushed pepper into all side of the fillet and leave to rest. 
  3. Over medium-to-high coals, braai the fillet for roughly 5 to 6 minutes each side, for medium-rare doneness. 
  4. Remove the fillet off the heat and allow to rest. 
  5. Slice the fillet into thick strips (making sure to slice against the grain)

Serve immediately and enjoy!