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FILLET WITH ORIGANUM

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Prep: 2 hours | Cook: 40 - 50 min

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

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