Grilled Beef Fillet with Herb & Parmesan Crust2016-09-28
- Servings : 4
- Prep Time : 10m
- Cook Time : 50m
- Ready In : 60m
A simple recipe with heaps of flavour.
- 1kg whole beef fillet
- 6 tbsps olive oil
- 8 garlic cloves, finely chopped
- 2 tbsps fresh rosemary, finely chopped
- 1 tbsp dried thyme leaves
- 2 tbsps coarsely ground black pepper
- 2 tbsps Parmesan, grated
- 1 tbsp salt
Prepare the beef by trimming off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher’s twine, then keep tying the roast with twine every 2 or 3cm (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then the mix oil, garlic, rosemary, thyme, pepper, Parmesan and salt; rub over the fillet to coat. Set meat aside.
Heat the braai or grill and spray the grates with oil. Place the beef on the hot side of the braai or grill and cook until well-seared, about 5 minutes. Turn the meat and cook until well-seared on second side, another 5 minutes.
Move the meat to the braai or grills cooler side. Cook until a meat thermometer inserted in the thickest section registers 130°C for rosy pink, 45 to 60 minutes, depending on fillet size and grill. Let the meat rest 15 minutes before carving.