Name: Fillet of beef with chimichurri
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: Chimichurri; 1 bunch flat-leaf parsley, tough stems removed; 1 head garlic, divided into cloves and peeled; 1 medium carrot, peeled and coarsely grated; 1 cup (250ml) extra-virgin olive oil; 1/3 cup (80ml) white wine vinegar; 1/4 cup (60ml) water; 1 teaspoon salt; 1 teaspoon dried oregano; 1/2 teaspoon chilli flakes; 1/2 teaspoon ground black pepper; 1.5 kilogram fillet of beef, trimmed; 1 cup (250ml) dry red wine; 1 onion, coarsely chopped; 2 clove garlic, chopped; 1/2 cup (125ml) extra-virgin olive oil

Fillet of beef with chimichurri

Add even more flavour to your perfectly cooked beef fillet with this delicious chimichurri sauce. Accompanied by tasty grilled vegetables, it makes a perfect mid-week meal for the whole family.

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Serves 6

Prep

10M

Cook

25M

Marinate

Total

35M

Ingredients

Chimichurri

1 bunch flat-leaf parsley, tough stems removed

1 head garlic, divided into cloves and peeled

1 medium carrot, peeled and coarsely grated

1 cup (250ml) extra-virgin olive oil

1/3 cup (80ml) white wine vinegar

1/4 cup (60ml) water

1 teaspoon salt

1 teaspoon dried oregano

1/2 teaspoon chilli flakes

1/2 teaspoon ground black pepper

1.5 kilogram fillet of beef, trimmed

1 cup (250ml) dry red wine

1 onion, coarsely chopped

2 clove garlic, chopped

1/2 cup (125ml) extra-virgin olive oil

Method

1.Combine beef in a dish with red wine, onion, garlic and oil, and turn several times. Marinate at room temperature for up to 3 hours.

2.Heat barbecue to moderately high. Cook meat until browned on all sides, but still rare inside, turning from time to time, about 20-25 minutes. (To test, pierce with a metal skewer and immediately touch skewer to your lip. If skewer is warm, meat is cooked.)

3.Meanwhile, make chimichurri: combine parsley and garlic in a processor and pulse until finely chopped. Add remaining ingredients and whiz a further 5 seconds to mix. Check seasoning, adding more vinegar, salt or chilli to taste.

4.Remove meat to a warm platter and tent loosely with foil. Stand at least 10 minutes, then slice and serve with chimichurri.

Chimichurri is best served within 2 hours of making.
Note

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Ingredients

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