Persian Spiced Fillet of Beef
Recipe by Anna Gare
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
Method
- 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.
Notes & Tips
