(F)EASTER #1: ROAST BEEF FILLET WITH PANGRATTATA CRUST

- METHOD -

Preheat your oven to 200˚ C. Generously sprinkle a whole fillet of beef with Cape Herb & Spice S&P Shaker Seasoning. Heat a thick-based frying pan and add two tablespoons of olive oil and a large knob of butter. Fry the fillet all around until it starts to caramelise nicely. Transfer it to a roasting pan and pop it in the oven.

Put the breadcrumbs in a food processor along with the bunch of parsley, stalks included, and blitz until the parsley is fine. Add the Cape Herb & Spice Mediterranean Rub with two tablespoons olive oil and pulse briefly to mix through. Once the fillet has been in the oven for 20 minutes, take it out and cover it with the breadcrumb mix. Return to the oven and roast until the fillet is done to your liking and the pangrattata is golden. (For rare fillet, the internal temperature should be 50˚ C; for medium rare, 55˚ C. (Remember that it continues to cook while it rests) To prevent the pangrattata crust coming off when you slice it, cut the fillet in thick steak-like slices. If you would prefer to cut very thin slivers of beef, then rather toast the pangrattata separately on a baking tray in the oven and scatter an artful row of it over the fillet once sliced.

*Perfectly pair with Smoked Snoek Paté with Mustard-Pickled Cucumber, the Ultimate S&P Roast Potatoes and a Super Green Salad for the ultimate Easter feast! 

This recipe will serve 6-8 people depending on the size of the fillet you use.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za