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Grilled Beef Fillet with Herb & Parmesan Crust


Recipe Info

  • 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


Step 1

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.

Step 2

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.

Step 3

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.

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