|2||sea salt — flaky|
|2||paprika — smoked|
|4 tsp||dried oregano|
|1||cumin — ground|
|2||muscovado sugar — light|
|2 tsp||black pepper — freshly ground|
|1 tsp||celery salt|
|1 tsp||cayenne pepper|
|1 kg||beef — fillet|
|fresh parsley — and basil, chopped|
|1||garlic — cloves, minced|
|1||lemon — zest only|
|1 tsp||castor sugar — golden|
|1||vinegar — red wine|
|1/4||olive oil — extra virgin|
|sea salt and freshly ground black pepper|
To make the spice rub, combine all the ingredients in a bowl.
Store the spice rub in a well-sealed tin or mason jar with a tight fitting lid.
Pat the fillet dry with paper towel. Tie with butcher or kitchen string, spacing 2cm between each knot. Scatter about 3 – 4 tablespoons of the spice rub onto a board and roll the fillet in the dry spices. Press in by hand until the entire surface is covered.
Place the meat in a non-metallic dish, cover and rest for at least 1 hour. I prefer to allow the flavours to develop overnight in the fridge. Remember to bring the meat up to room temperature before cooking or barbecuing.
Drizzle the fillet with olive oil and a light scattering of sea salt. Grill over hot coals until done to your liking, turning regularly to ensure even cooking. Remove the fillet from the heat, cover with foil and rest for about 8 -10 minutes before carving.
For stove top cooking, heat a large pan until smoking hot. Drizzle the fillet with olive oil and sear in the hot pan. Cook for about 2 minutes per side and finish in a 200° C oven for about 15 – 18 minutes or until done to your liking. Remove from the oven, cover and rest for about 8 – 10 minutes before carving.
To prepare the salsa verde, place the herbs, garlic and anchovy fillets in a pestle and mortar with 1 tablespoon extra virgin olive oil. Work together until the herbs are broken down and the anchovies have melted into a paste.
Alternative, if you prefer a smoother consistency, place the ingredients in a processor and pulse together.
Add the remaining ingredients and stir through to combine. Keep chilled until ready to use.
Serve the fillet lashings of salsa verde, platters of bright summery salads and parsley butter new potatoes.