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
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.