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Demonstrated at the 2011 Melbourne Food and Wine Festival.
Pre-heat oven to 200°C.
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.
Grind all spices in a mortar and pestle.
Add remaining ingredients and pound to chunky consistency.
Rub a little over beef and seal on hot griddle or pan.
Transfer to oven tray and with remaining spice mix coat the beef.
Bake in a hot oven until just cooked medium–rare, approximately 25–30 minutes.
Rest the fillet for 5 minutes, slice and serve.
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