Whole barbecued beef fillet with roasted red capsicum salsa
Beef fillet makes for an impressive sharing platter – it is easy to cook either in the oven or on a barbecue. We recommend using a thermometer to take the guesswork out of cooking the beef.
Trim the beef of any silver skin, fold the narrow end underneath the fillet and tie the piece of beef with string, so it is of even thickness. Lightly oil the beef. Combine the sweet smoked paprika, cumin, coriander and garlic powder and rub over the beef evenly. The rub can sit on the beef overnight. Allow to sit at room temperature for at least 30 mins before barbecuing.
Heat the barbecue on high and brown the beef on all sides, lower the heat and cook, turning often for 25-30 mins (slightly longer if you aren’t using a hooded barbecue) for medium rare. If you have a meat thermometer use it to check the internal temperature of the meat. For rare steak, 51-54°C, medium rare 55-57°C. Remove from the heat and set aside for at least 10 mins before removing the string and slicing.
If you're using an oven, preheat the oven to 210C. Unwrap beef from the cling film and place it in a roasting dish. Roast for 20-25 minutes for rare, 25-30 minutes for medium-rare.
To make the salsa, roast or grill the capsicums until blackened and collapsing. Allow to cool, then peel and discard the seeds and core. Chop and combine with the remaining salsa ingredients, adding salt to taste.
1 Greenlea whole eye fillet oil for rubbing the beef
1½ Tbsp sweet smoked paprika
2 Tbsp ground cumin
2 Tbsp ground coriander
1½ Tbsp fine garlic powder
For the salsa
3 red capsicums
½ cup roasted almonds, roughly chopped
1 small shallot, finely chopped
1 red chilli, finely chopped
1 lemon, grated zest and juice
1 cup coriander leaves, chopped