A beef fillet is given Moroccan treatment.
|2 tsp||Ground cumin|
|2 tsp||Smoked paprika|
|1 clove||Garlic, crushed|
|¼ cup||Lemon juice|
|½ cup||Olive oil, use up to 3/4 of a cup|
|1 cup||Parsley, lightly packed|
|1 cup||Coriander leaves|
- To make the sauce, heat the cumin and paprika in a pan until fragrant, about 30 seconds. Place in a blender with the garlic, lemon juice and a 1/2 cup of olive oil and mix until smooth. Add the herbs then pulse until almost smooth. Add more oil if too tangy. This can be prepared a day ahead and chilled.
- Preheat the oven to 200°C.
- Brush the beef with oil. Rub with the smoked paprika and black pepper. Brown all over in a hot frying pan for about 1-2 minutes. Place in the oven and cook for 8-10 minutes depending on the thickness. Cover loosely with foil and stand for 5-10 minutes.
- Serve hot or cold. Great served dotted with a little of the chermoula and pomegranate seeds.
More roast meat recipes from Jan