Fillet of Beef with Moroccan Salsa and Pomegranate Seeds
Photography by Josh Griggs.
A whole eye fillet is certainly not an everyday meal but delicious for a special occasion. Roasted with a lovely spiced crust, it gets topped with ripped smoked peppers, a nutty salsa and juicy pops from the pomegranate seeds.
Serves: 6
INGREDIENTS
Beef
1.2-kilogram fillet of beef
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 teaspoon each ground cumin and smoked paprika
sea salt and ground pepper
To serve
6 piquillo peppers, thickly sliced
Moroccan Salad, recipe below
microgreens or extra chopped herbs, to garnish
Moroccan Salsa
3 tablespoons olive oil
1 tablespoon sherry vinegar
2 cloves garlic, crushed
⅓ cup pinenuts, toasted
seeds from 1 pomegranate or ½ cup dried sour cherries, roughly chopped
sea salt and ground pepper
¼ cup each parsley and mint, plus extra for garnish, if using
METHOD
Preheat the oven to 200°C fan bake.
Remove all the silverskin from the fillet. Tuck the thin end of the beef under and tie the fillet securely at intervals with kitchen string. This gives it a uniform thickness and ensures it cooks evenly.
Combine the mustard with all the remaining ingredients.
Place beef on a lined baking tray and spread all over with the mustard mixture. Season generously with salt and pepper.
Place in the oven and roast for 25 minutes for medium-rare beef, turning the fillet over halfway through cooking.
Cover loosely and rest for 15 minutes before removing the string and carving into 1cm thick slices.
To serve: Arrange the beef on a serving platter and spoon over its resting juices. Top with the ripped piquillo peppers and the Moroccan Salad then garnish with microgreens or extra herbs.
Pantry note: Jars of piquillo peppers are available in the pickle aisle of most supermarkets.
Moroccan Salsa
Whisk the oil, vinegar and garlic together in a bowl then stir in the pinenuts and pomegranate seeds and season to taste.
Chop the herbs and add just before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!