food, Recipes

Beef Fillet with Gremolata

Judd van Rensburg & Graeme Wyllie



Ingredients

750g of fillet

For the rub

2t harissa rub

2t olive oil

2T fresh rosemary

1T truffle oil

Flaky sea salt and black pepper, for seasoning

For the gremolata

½ cup Italian flat-leaf parsley leaves, finely chopped

½ cup fresh mint leaves, finely chopped

2T lemon zest, grated

2T garlic cloves, crushed and minced

3T olive oil

Method

Combine all rub ingredients together and scatter over the fillet ensuring that all sides are evenly covered. Refrigerate overnight (or for at least four hours).

Preheat the oven to 180°C.To make the gremolata, mix all of the ingredients together. Grill the meat on all sides on an open flame, sealing in all the juices. Once all sealed, place on an oven tray and bake for 20 minutes.

Leave to rest under foil for five minutes before slicing into portions and serve with gremolata.

Originally published in HL November 2016.