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Persian Spiced Fillet of Beef

Persian Spiced Fillet of Beef
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Demonstrated at the 2011 Melbourne Food and Wine Festival.

Ingredients

  • 1 fillet of beef. approx 1.5 kg

Marinade

  • 6 cardamom pods, husks removed
  • 5 cloves
  • 1 cinnamon quill
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 3 garlic cloves, finely chopped
  • Sea salt and pepper
  • Juice of 2 limes
  • ½ cup chopped coriander
  • ¼ cup olive oil
  • ½ cup pistachio nuts
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Method

  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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