Whole beef fillet in coriander–peppercorn rub

Whole beef fillet in coriander–peppercorn rub

By
From
New Middle Eastern Food
Serves
6-8
Photographer
Mark Roper

A superb special occasion dish. Serve with Fried potatoes with garlic, green chilli and coriander and a simple green salad.

Ingredients

Quantity Ingredient
80ml olive oil
2 garlic cloves, finely chopped
50g coriander seeds, roasted and lightly crushed
1 teaspoon black peppercorns, freshly cracked
1 teaspoon turkish chilli flakes
sea salt
1 x 800g grass-fed beef fillet, cut from the centre

Method

  1. Preheat the oven to 200ºc.
  2. Heat half the olive oil in a small saucepan over a low heat. Add the garlic and sweat gently for 5 minutes, until soft and translucent. Add the crushed coriander and black peppercorns and cook for 2 minutes. Stir in the chilli flakes, then remove from the heat and spread the spice mix out in a tray large enough to fit the fillet.
  3. Season the beef fillet with salt. Roll the fillet in the spices until evenly coated.
  4. Heat the rest of the oil in a large, heavy-based, ovenproof frying pan over a medium heat. Sear the beef all over until evenly coloured. Transfer to the oven and cook for 6 minutes. Turn the fillet over and cook for a further 4 minutes.
  5. Remove from the oven and allow to rest for at least 10 minutes. Slice thickly and serve on a warm platter with salad and crunchy potatoes.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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