food, Recipes

Charred Beef Fillet

Donna Lewis

This laidback recipe is perfect paired with sticky ginger-and-honey sauce, rocket salsa verde and charred pepper romesco sauce.


1t ground coriander 1t ground cumin 1.5kg to 2kg beef fillet sea salt and freshly ground black pepper, to taste a selection of sauces (recipes overleaf)


Preheat the oven to 220˚C. Mix the coriander and cumin and rub it all over the beef. Sear the fillet in a pan until it has browned all over, then roast it for 18 minutes (rare) or until it is cooked to your preferred taste. Let the fillet rest for 10 minutes under foil and then slice it. Serve it seasoned with salt and pepper with the sauces (recipes overleaf) on the side. SERVES 8–10 Originally published in HL December 2015