Herb-Crusted Fillet of Beef

, from Issue #51. September, 2015
Photography by Manja Wachsmuth.
Herb-Crusted Fillet of Beef

This glorious herb-crusted fillet of beef makes a very impressive main course and is perfect for a special occasion, but easy to cook. Serve it with the Cherry Mostada or a simple combination of crème frâiche and horseradish.

Serves: 6-8


1.2 kilogram centre cut fillet of beef
olive oil

1½ cups Panko breadcrumbs
½ cup freshly grated Parmesan
4 tablespoons thick, plain yoghurt
2 cloves garlic, crushed
1 tablespoon olive oil
¼ cup picked flat-leaf parsley, finely chopped
2 tablespoons finely chopped rosemary
finely grated zest 1 lemon
sea salt and freshly ground pepper

Cherry Mostada 
1 tablespoon olive oil
1 red onion, finely chopped
1 clove garlic, crushed
1 teaspoon finely chopped rosemary
sea salt and freshly ground pepper
cup caster sugar
¼ teaspoon ground mixed spice

1 cup red wine
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 bay leaf
1 x 680 gram jar pitted cherries, drained with juice reserved (I used Delmaine)


Preheat the oven to 200°C.

Tie the fillet at 4 cm intervals with kitchen string.

Rub with a little oil and season well all over.

Sear in a hot pan until golden on all sides. Cool for 20 minutes then remove the string.

Crust: Place all the ingredients in a bowl and stir together until well combined. If the mixture is too dry, stir in a little more olive oil. Press the crumb mixture evenly onto the roast, and use your other hand to catch any crumbs that fall down and pat them back on.

Roast for 25 minutes for medium rare beef, covering the top loosely with a piece of foil if the crumbs start to catch before the beef is cooked. Set aside for 10 minutes for the crust to firm up and the meat to rest.

To serve: Carefully transfer the fillet to a serving plate or board and using a very sharp knife, carve into slices.

Mostada: Heat the oil in a medium saucepan and add the onion, garlic and rosemary. Season, cover and cook until tender. Add the sugar and mixed spice and cook for 3-4 minutes until the sugar has caramelized. Add the wine, balsamic vinegar, mustard, bay leaf and the cherry juice and cook at a fast simmer for about 15-20 minutes or until well reduced. Add the cherries and simmer until thick. Serve warm or at room temperature. Makes 1½ cups

Christmas Menu: Serve with a Miso, Mirin and Spring Onion Baked Salmon and Spiced Orange and Hoisin Glazed Ham to start. Roasted Cherry Tomatoes with Mozzarella and Herb DressingMixed Green Vegetable Salad with Sesame Yoghurt DressingThree Cheese and Truffle Stuffed Rolls and Crispy Roasted Potatoes and Fennel with Gremolata and Parmesan on the side. Ice Cream Bonbons and Lemon Meringue Cake to finish.