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Ingredients
- 4 300g Beef Filet
- 1/3 cup Extra Virgin Olive Oil
- 2 tbsp Dijon Mustard
- 1/4 cup flat-leaf parsley finely chopped
- 2 tbsp thyme finely chopped
- 1 lemon finely grated
- 70 g pistachios roughly chopped
- 240 g shelled peas blanched
- 1 1/2 cips shelled broad beans blanched
Fennel salad
- 3 bulbs baby fennel trimmed
- 1 bunch baby red radishes trimmed
- 2 small red onions
- 1/2 cup dill fronds
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup mint leaves
- 1 large lemon juiced
- 2 tbsp Extra Virgin Olive Oil
Ingredients
Fennel salad
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Instructions
- Preheat oven to 200°C. Heat a large frying pan over high heat. Add 1 tablespoon of oil and cook Fillet, turning for 5 minutes or until browned all over. Transfer to a plate and stand for 10 minutes or until cool enough to handle.
- Meanwhile, combine herbs, zest and pistachios in a small bowl and season to taste. Evenly brush tops of fillet with mustard and evenly scatter with herb mixture, pressing firmly with your hands to secure crust. Transfer fillet to a large oven tray and roast for 25 minutes or until cooked to your liking. Rest for 10 minutes before serving.
- Meanwhile, using a mandolin or sharp kitchen knife, shave fennel, radish and onion into a large bowl. Add herbs, juice and oil; season to taste and toss well to combine. Stand at room temperature until ready to serve.
- Process peas and broad beans in a food processor until roughly chopped. Heat remaining oil in a medium frying pan, add crushed pea mixture and cook, stirring, for 6 minutes or until warmed through; season to taste.
- Divide crushed pea mixture and fennel salad among plates. Slice fillet into three and place on plates.
Recipe Notes
- If you do not own a food processor, roughly chop peas and broad beans.
- Mandolins are available from supermarkets and specialty food shops.
- Substitute fresh peas and broad beans with frozen.
- Take the fillet out of the oven 15 mins before cooking to allow it to cook evenly.
- Use a meat thermometer to check when you fillet is done (medium recommended)
- When trimming your fennel, reserve any nice fronds to toss through your salad.
- Leave fillet to rest once it comes out of the oven to allow juices to redistribute throughout the meat.
