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.
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