Chermoula beef

A beef fillet is given Moroccan treatment.

Chermoula

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

Beef

750 g	Beef fillets (Main)
1 Tbsp	Olive oil
1 tsp	Smoked paprika
1 tsp	Freshly ground black pepper, to taste

Directions

1. 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.
2. Preheat the oven to 200°C.
3. 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.
4. Serve hot or cold. Great served dotted with a little of the chermoula and pomegranate seeds.

More roast meat recipes from Jan

• Roast pork glazed with maple syrup
• Crown roast of lamb