Ingredients
Beef fillet
- 1 x 1.3kg whole beef rib eye, trimmed and trussed
- 1 tbsp extra virgin olive oil, plus extra to serve
- Sea salt and freshly ground pepper, to taste
Marinade
- 1 onion, grated
- 3 cloves garlic, minced
- 1/4 cup firmly packed oregano leaves
- 2-3 tsp sea salt
- 1-2 tsp grounded black pepper
- 2 tbsp extra virgin olive oil
Greek salad salsa
- 3 Roma tomatoes, deseeded and diced
- 2 Lebanese cucumbers, deseeded and diced
- 1 small fennel bulb, diced
- 1/4 cup chopped mint
- 1/4 cup chopped parsley
- 100g feta, crumbled
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
Avocado sauce
- 1 large, ripe avocado, halved and flesh scooped out
- 3/4 cup (190ml) tepid water
- 1/4 cup (60ml) extra virgin olive oil
- 1/4 cup (60ml) lemon or lime juice
- 1 clove garlic, crushed
Serves: 6
Prep Time: 20 minutes
Cooking Time: 60 minutes
Method
- To prepare the marinade: Combine the onion, garlic, oregano, oil and salt and pepper to season in a small bowl; rub evenly over the beef and transfer to a glass dish; cover and allow to marinate for 2 hours (or overnight, if time allows).
- To prepare the beef fillet: Heat 1 tbsp of oil in a large frying pan. Scrape off any excess marinade and pat the beef dry. Sear the beef on all sides for about 10 minutes or until golden brown; transfer to a roasting tray.
- To slow roast the fillet: Inser the temperature probe into the centre of the thickest part of the meat, taking care to fully cover the entire metal shaft of the probe. Plug the probe into the oven then select "slow roast" using the recommended tempreture and times.
- The slow roast function will take around 2 1/2 hours. If you don'thave this function on your oven, you can manually set your oven to 160℃ (fan forced) and any tempreture probe to 55-57℃.
- Remove the fillet when it hits your target tempreture and rest it uncovered for at least 15-20 minutes before slicing.
- To assemble the Greek salad salsa: Combine the tomatoes, cucumbers, fennel, mint, parsley and feta in a medium bowl. Dress with combined vinegar, oil and salt and pepper to taste just before serving. Toss well.
- To prepare the avocado sauce: Place the avocado, water, oil, lemon juice, garlic and salt and pepper to season into a food processor or blender; blend until smooth.
- To serve, spread some avocado sauce onto a platter, arrange the sliced beef on top. Spoon over the salsa, drizzle with a little extra olive oil and season with salt and pepper.
Recipe Notes
You can use eye fillet for this recipe if you like. Chicken breasts cooked on the barbecue work great, too.
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Fisher & Paykel Series 9 Contemporary Pyrolytic Built-In Oven
Take the guesswork out of roasting with the Fisher & Paykel Series 9 Contemporary Pyrolytic Built-In Oven. The wired temperature sensor continuously monitors the internal temperature of your beef fillet. Paired with the oven’s Slow Roast function, the heat is applied gently and evenly. The result is a beef fillet that’s succulent and tender throughout.
