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.
- 1 kg 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
- 125 ml 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 .
Pour marinate over the meat, put glad wrap over the meat to seal it. ( See picture)
Leave over night.
Note:
I like to turn it once after a few hours.
Remove the fillet from the fridge and leave to stand to get back to room temperature. It takes about 2 hrs.
Pre heat the oven to 190 ºC.
Put meat on an open oven tray and cook for 40 – 50 min for 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 .
- 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 thesauce ingredients in a blender and serve with the meat.
I prefer serving baked potatoes with rosemary and olive oil and butternut with cinnamon sugar.
Enjoy.
Photos and recipe: Johan De V Swanepoel
