Serves 6
• 1 piece of mid-beef fillet, trimmed, about 1.2-1.5 kg
• 500ml tamari
• 250ml cider vinegar
• 1 red chilli, moderately hot
• 12 cloves garlic, peeled
• ¼ cup seed mustard
• 150ml cider vinegar
• ½ tsp salt
• ½ tsp cracked black pepper
• 350ml olive oil
• ½ bunch chard or silverbeet, about 400g, shredded finely, stems and all, and washed well
• 3 courgettes, diced
• 2 medium-sized beetroot, raw, peeled and finely diced
Pesto
• 10 cloves garlic, peeled
• 3 loosely packed cups fresh basil leaves
• 1 loosely packed cup fresh mint leaves
• 1 cup roughly chopped fresh flat-leaf parsley leaves
• 500ml olive oil
• 1 cup pine nuts, lightly toasted to golden brown in a dry pan, and left to cool
• 1 cup finely grated parmesan
• Some more olive oil
Marinate the beef for at least two days before you eat this dish.
1. Put the tamari, the first amount of cider vinegar, the chilli and six cloves of the garlic into a blender and puree to a fine consistency for 30 seconds.
Lay the fillet in a long dish, just large enough to hold it, and pour the marinade over it, cover with cling film and place in the fridge. Every 12 hours, turn the beef over to expose all of it to the marinade. It can be left to marinate for up to a week.