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Persian Spiced Fillet of Beef

Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Marinade


  • 1.

    Pre-heat oven to 200°C.

  • 2.

    Trim the fillet, removing all sinew, then fold the thinner tail end under and tie with butcher’s string. This will give the fillet a consistent shape to ensure even cooking throughout.

  • 3.

    Grind all spices in a mortar and pestle.

  • 4.

    Add remaining ingredients and pound to chunky consistency.

  • 5.

    Rub a little over beef and seal on hot griddle or pan.

  • 6.

    Transfer to oven tray and with remaining spice mix coat the beef.

  • 7.

    Bake in a hot oven until just cooked medium–rare, approximately 25–30 minutes.

  • 8.

    Rest the fillet for 5 minutes, slice and serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Persian Spiced Fillet of Beef.


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