Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 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


  • 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.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 281kj
  • Fat Total 26g
  • Saturated Fat 4g
  • Protein 6g
  • Carbohydrate 8g
  • Sugar 1g
  • Sodium 146mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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