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MC Meats

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Herb and Pistachio Crusted Beef Fillet
Course Main Dish
Servings
Ingredients
Fennel salad
Course Main Dish
Servings
Ingredients
Fennel salad
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.