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.