Paprika Fillet Roast with Citrus Salsa Verde
The comfort of a winter roast with the fresh, zesty flavours of summer. Perfect for a poolside luncheon, this smoky fillet tenderloin can be cooked over a fire or prepared in an oven and will feed the whole family with very little mess to clean up.
Paprika Fillet Roast with Citrus Salsa Verde
Recipe
Preparation: 10 minutes
Cooking: 35 minutes
Ready in: 45 minutes
Variations: Substitute fillet with sirloin or rump roast
Servings: 6
Tips: Use a meat thermometer to measure the internal temperature of the roast so it doesn’t overcook.
INGREDIENTS
1.2kg whole beef tenderloin
Olive oil
1 Tbsp Spanish smoked paprika
1 tsp cayenne pepper
1 Tbsp flaky sea salt
1 Tbsp dried origanum
1 Tbsp ground cumin
1 Tbsp brown sugar
2 tsp freshly ground black pepper
Citrus salsa verde:
15g fresh flat-leaf parsley
15g fresh basil leaves
2 garlic cloves
1 Tbsp capers
3 anchovy fillets
Zest and juice of 1 lemon
1 Tbsp red wine vinegar
1 tsp sugar
3 Tbsp olive oil
Salt and freshly ground black pepper
METHOD
1. Pre-heat the oven to 220°C/425°F.
2. In a small bowl, combine the sea salt, smoked paprika, cayenne, origanum, cumin, sugar and black pepper together.
3. Trim away the silver skin on the fillet then coat the beef with olive oil and generously rub the spice mix over the beef.
4. Heat a large frying pan over a high heat, add a splash of olive oil and evenly brown the fillet on all
sides. Sear the ends for only a few seconds to seal in the juices.
5. Transfer the beef to an oven safe dish and roast in the oven for approximately 20 minutes for medium rare beef. Cooking time will depend on the thickness of the fillet. Alternatively, cook over a moderately hot fire.
6. In the meantime, prepare the salsa verde. Place all the ingredients into a food processor/blender and pulse together. Season with salt and pepper.
7.. Transfer the roast to a chopping board, cover lightly with tinfoil and allow to rest for half it’s cooking time.
8. Slice the beef tenderloin and spoon over the lemony salsa verde. Serve extra on the side.
Recipe development and food styling for Karan Beef
Food photography by Hendrik Steytler
