Spiced Beef Fillet

10:23 pm on 1 February 2010

From Eating In – fabulous food for friends and family, by Niki Bezzant, published by Chanel Publishing.

A whole fillet is not cheap, but it does work out to be quite economical when you consider there is no waste at all. It’s also delicious and very easy, and quite special if you have a smaller group.

Ingredients

  • 2 tablespoons fennel seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons black peppercorns
  • 2 tablespoons grainy mustard
  • 1 teaspoon flaky sea salt
  • 1 clove garlic, chopped
  • 1 tablespoon olive oil
  • 500g beef fillet in one piece
  • olive oil

Method

Combine the spices in a mortar and pestle and pound until crushed. Add the salt, mustard, garlic and olive oil and mix to make a paste.

Brush the beef fillet with olive oil, and rub half the spice mixture over the outside of the beef. You can do this ahead and keep the beef in the fridge, but bring it back to room temperature before starting to cook it.

Heat the barbecue grill to medium-hot. Add the beef and cook, turning, for a few minutes until the outside is browned all over. Brush the rest of the spice mixture over the outside of the beef. Turn the heat down and close the barbecue hood – if you have a temperature gage on your barbecue you should aim for about 200*C. Let it cook at this temperature for 15-20 minutes for medium rare – it should feel somewhere between floppy and firm when you touch it. And there’s nothing wrong with cutting into it a bit to check it’s done to your liking.

Take the beef off the barbecue and let it rest for 10 minutes covered in foil. Slice as you prefer – you could do one thick steak per person or two smaller ones.

Serves 4-6

Keith Stewart’s wine recommendation

Te Mata Woodthorpe Cabernet Sauvignon 2007

Te Mata Estate Awatea 2007

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