Name: Spice-crusted beef fillet
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1
Ingredients: 20.00 ml cracked black peppercorns; 4.80 gm sea salt flakes; 2 tsp cumin seeds; 5.00 gm sweet paprika; 1 tsp ground coriander; 1.25 gm ground cinnamon; 1/2 tsp ground cardamom; 0.63 gm ground nutmeg; 36.40 gm olive oil; 1kg piece beef eye fillet; 2 bunches asparagus, trimmed; 4 zucchini, sliced diagonally; 250.00 ml thick Greek yoghurt; 2 tsp harissa

Spice-crusted beef fillet

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Prep Time:
30 minutes

Cook Time:
60 minutes

Total Time:
90 minutes

Ingredients:

20.00 ml cracked black peppercorns
4.80 gm sea salt flakes
2 tsp cumin seeds
5.00 gm sweet paprika
1 tsp ground coriander
1.25 gm ground cinnamon
1/2 tsp ground cardamom
0.63 gm ground nutmeg
36.40 gm olive oil
1kg piece beef eye fillet
2 bunches asparagus, trimmed
4 zucchini, sliced diagonally
250.00 ml thick Greek yoghurt
2 tsp harissa

Instructions:

In a bowl, mix together peppercorns, salt, cumin, paprika, coriander, cinnamon, cardamom, and nutmeg. Rub beef with 1 tablespoon of oil, then coat beef evenly with the spice mix.
Preheat the barbecue hotplate until it sizzles. Sear the beef for 10 minutes, turning occasionally, until beautifully browned. Move the beef to a roasting pan. Adjust heat to medium, cover with the lid, and roast for 35-45 minutes until desired doneness. Rest for 10 minutes, then slice thinly before serving.
Place the asparagus and zucchini on the sizzling hot barbecue hotplate and cook for about 1 minute on each side until they are just tender.
Combine the tangy yogurt with spicy harissa in a bowl, then season generously with salt and pepper.
Present the beef alongside crisp vegetables and a luscious harissa sauce.

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