Name: Roast fillet of beef with green olive and mint dressing
Yield: 1
Ingredients: 7.50 gm ground cumin; 2.50 gm ground cinnamon; 1 tsp fennel seeds, finely crushed; 1.25 gm smoked sweet Spanish paprika; 2.5kg beef tenderloin, trimmed of sinew; Olive oil, to brush; 1 large eschalot, finely chopped; 150ml extra virgin olive oil; 42.00 gm lemon juice; 82.50 ml fresh basil leaves, finely chopped; 82.50 ml fresh mint, finely chopped; 82.50 ml fresh flat-leaf parsley, finely chopped; 100g Sicilian green olives, finely chopped

Roast fillet of beef with green olive and mint dressing

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Impress your guests with a gourmet fillet of beef for summer entertaining.

Ingredients:

7.50 gm ground cumin
2.50 gm ground cinnamon
1 tsp fennel seeds, finely crushed
1.25 gm smoked sweet Spanish paprika
2.5kg beef tenderloin, trimmed of sinew
Olive oil, to brush
1 large eschalot, finely chopped
150ml extra virgin olive oil
42.00 gm lemon juice
82.50 ml fresh basil leaves, finely chopped
82.50 ml fresh mint, finely chopped
82.50 ml fresh flat-leaf parsley, finely chopped
100g Sicilian green olives, finely chopped

Instructions:

Preheat your oven to 200°C and place a roasting pan inside. Combine spices, brush beef with oil, then sprinkle spices and 1 teaspoon sea salt all over. Place the beef in the hot pan and roast for 7 minutes. Flip the beef and roast for another 7 minutes. Repeat this process twice more, for a total of 28 minutes for a medium-rare doneness. Allow the beef to rest loosely covered with foil for 15 minutes before carving.
Mix together all the ingredients for the olive and mint dressing in a bowl, then season to taste.
Drizzle the dressing over the beef, white beans, and summer vegetables before serving.

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