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A beef fillet is given Moroccan treatment.
Chermoula
| 2 tsp | Ground cumin |
| 2 tsp | Smoked paprika |
| 1 clove | Garlic, crushed |
| ¼ cup | Lemon juice |
| ½ cup | Olive oil, use up to 3/4 of a cup |
| 1 cup | Parsley, lightly packed |
| 1 cup | Coriander leaves |
Beef
| 750 g | Beef fillets (Main) |
| 1 Tbsp | Olive oil |
| 1 tsp | Smoked paprika |
| 1 tsp | Freshly ground black pepper, to taste |
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Directions
- To make the sauce, heat the cumin and paprika in a pan until fragrant, about 30 seconds. Place in a blender with the garlic, lemon juice and a 1/2 cup of olive oil and mix until smooth. Add the herbs then pulse until almost smooth. Add more oil if too tangy. This can be prepared a day ahead and chilled.
- Preheat the oven to 200°C.
- Brush the beef with oil. Rub with the smoked paprika and black pepper. Brown all over in a hot frying pan for about 1-2 minutes. Place in the oven and cook for 8-10 minutes depending on the thickness. Cover loosely with foil and stand for 5-10 minutes.
- Serve hot or cold. Great served dotted with a little of the chermoula and pomegranate seeds.
More roast meat recipes from Jan
- Roast pork glazed with maple syrup
- Crown roast of lamb
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