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:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.