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Chermoula beef

Name: Chermoula beef
Yield: 6
Ingredients: 2 tsp Ground cumin; 2 tsp Smoked paprika; 1 clove Garlic, crushed; ¼ cup Lemon juice; ½ cup Olive oil, use up to 3/4 of a cup; 1 cup Parsley, lightly packed; 1 cup Coriander leaves; 750 g Beef fillets (Main); 1 Tbsp Olive oil; 1 tsp Smoked paprika; 1 tsp Freshly ground black pepper, to taste

for 6 people

Jan Bilton

Food writer and cookbook author.

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A beef fillet is given Moroccan treatment.

2 tsp	Ground cumin
2 tsp	Smoked paprika
1 clove	Garlic, crushed
¼ cup	Lemon juice
½ cup	Olive oil, use up to 3/4 of a cup
1 cup	Parsley, lightly packed
1 cup	Coriander leaves

750 g	Beef fillets (Main)
1 Tbsp	Olive oil
1 tsp	Smoked paprika
1 tsp	Freshly ground black pepper, to taste

To make the sauce, heat the cumin and paprika in a pan until fragrant, about 30 seconds. Place in a blender with the garlic, lemon juice and a 1/2 cup of olive oil and mix until smooth. Add the herbs then pulse until almost smooth. Add more oil if too tangy. This can be prepared a day ahead and chilled.
Preheat the oven to 200°C.
Brush the beef with oil. Rub with the smoked paprika and black pepper. Brown all over in a hot frying pan for about 1-2 minutes. Place in the oven and cook for 8-10 minutes depending on the thickness. Cover loosely with foil and stand for 5-10 minutes.
Serve hot or cold. Great served dotted with a little of the chermoula and pomegranate seeds.