FILLET WITH ORIGANUM
After being away for a while it is good to be back where meat is still cheap according to international standards. Today I made an old family favorite which is great on a fire or in the oven. I used double for todays meal but here goes.
Marinate the day before for best results.
1kg Beef fillet
1 Onion finely chopped
3 Tbsp Chopped Fresh Origanum but dry is also good.
3 Garlic cloves halved
Garlic salt
1 Cup fresh lemon juice
125ml Soya sauce
1 Tbsp ground black pepper
Mix all the ingredients together
Put the Fillet in a flat bowl
Make a few small cuts and push the garlic into cuts .
Put glad wrap over the meat to seal it. Leave over night. I like to turn it once after a few hours.
Origanum sauce.
4 Tbsp Red Wine Vinegar
7 to 10 Sweet Basil leaves
2 Garlic cloves
1 Cup flat Italian Parsley
2 Lemons, Juiced
70 ml Olive oil
7 Spring onion stalks
2 Tbsp Fresh Origanum
1 Slice white bread
Mix all the ingredients in a blender and serve with the meat.
Remove the fillet from the fridge and leave to stand to get back to room temperature. It tajes about 2 hrs.
Pre heat the oven to 190 degrees C
Put meat on an open oven tray and cook for 40 – 50 min fir Medium-Rare. Allow the meat to rest before cutting. The meat can also be barbecued on an open fire.
Cut and serve the meat with the sauce on the side .
I prefer serving baked potatoes with rosemary and olive oil and butternut with cinnamon sugar.
Enjoy.
PHOTO AND RECIPE: Johan De V Swanepoel
