1.5kg mature fillet of beef
MARINADE:
1/3 cup NOMU Extra Virgin Olive Oil
1 heaped tbsp Maille Dijon mustard
2 shallots, sliced paper thin (see Tips)
A handful of fresh rosemary and thyme, roughly chopped
2-3 cloves garlic, peeled and chopped
1 red chilli, seeds removed and finely chopped
A small squeeze of fresh lemon (or dash of balsamic vinegar if you prefer)
1 tsp NOMU Beef Rub
NOMU Sea Salt and NOMU Black Pepper
Wild rocket, to serve
Parmesan shavings, to serve
Begin by placing all the marinade ingredients in a small saucepan and gently heat to cook the garlic and infuse all the flavours. Set aside.
Lightly brush the beef fillet with extra Olive oil and sear on all sides on a hot griddle pan or BBQ. Turn regularly to ensure even cooking, but do not overcook! (Note: The fillet must still be very rare in the middle as it will continue to cook while it rests.) Remove from the heat and place in a small dish.
Pour over the marinade and leave to rest for at least 15 minutes, turning the meat once or twice to distribute the flavour. Carve the fillet into thin slices, arrange on a platter and season well with freshly ground salt and loads of pepper. Drizzle the marinade over the fillet and serve with peppery wild rocket and shavings of parmesan.
Tips: If you’d like to eat the beef at room temperature, you can cook and marinate it hours in advance. The longer the better! Leftovers are particularly delicious for making beef sandwiches.
If shallots are not available you can use red onions instead.
1.5kg mature fillet of beef
MARINADE:
1/3 cup NOMU Extra Virgin Olive Oil
1 heaped tbsp Maille Dijon mustard
2 shallots, sliced paper thin (see Tips)
A handful of fresh rosemary and thyme, roughly chopped
2-3 cloves garlic, peeled and chopped
1 red chilli, seeds removed and finely chopped
A small squeeze of fresh lemon (or dash of balsamic vinegar if you prefer)
1 tsp NOMU Beef Rub
NOMU Sea Salt and NOMU Black Pepper
Wild rocket, to serve
Parmesan shavings, to serve
Begin by placing all the marinade ingredients in a small saucepan and gently heat to cook the garlic and infuse all the flavours. Set aside.
Lightly brush the beef fillet with extra Olive oil and sear on all sides on a hot griddle pan or BBQ. Turn regularly to ensure even cooking, but do not overcook! (Note: The fillet must still be very rare in the middle as it will continue to cook while it rests.) Remove from the heat and place in a small dish.
Pour over the marinade and leave to rest for at least 15 minutes, turning the meat once or twice to distribute the flavour. Carve the fillet into thin slices, arrange on a platter and season well with freshly ground salt and loads of pepper. Drizzle the marinade over the fillet and serve with peppery wild rocket and shavings of parmesan.
Tips: If you’d like to eat the beef at room temperature, you can cook and marinate it hours in advance. The longer the better! Leftovers are particularly delicious for making beef sandwiches.
If shallots are not available you can use red onions instead.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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