(Serves 4)

800 g   beef fillet, trimmed

3          garlic cloves

1          lemon, zested and juiced

            fresh thyme

45 ml   olive oil

2          red peppers, seeded and cut into quarters

1          yellow pepper, seeded and cut into quarters


80 ml   olive oil

100 g   almonds

1          lemon, zested and juiced

15 ml   honey

            zest of 1 small orange

            fresh mint leaves

            salt and black pepper


            fresh wild rocket and baby salad leaves for plating

            fresh mint for serving

30 g     parmesan or pecorino cheese for shavings


  • Combine the garlic, lemon zest and juice, olive oil and thyme and add some salt and black pepper to make the marinade.
  • Place the meat in a zipl ock bag, add the marinade and marinate overnight
  • TO MAKE THE SAUCE:Place 30 ml olive oil in a frying pan and add the almonds and some salt, stirring all the time until the nuts are golden-brown. Cool and roughly chop the nuts
  • Add the lemon zest andjuice, honey, orange zest, 2,5 ml salt, black pepper and the rest of the olive oil. Mix well and set aside
  • TO COOK THE MEAT AND PEPPERS:Preheat the oven to 200C and heat a griddle pan on medium heat
  • Remove the meat from the marinade and brown/char evenly on the griddle pan
  • Place the browned meat in a roasting pan and roast in the oven for 15 minutes or to taste (Timing will depend on the thickness of the meat).Once cooked remove from the oven, cover with foil and leave to rest for 10 minutes
  • Brush the pepper quarters with olive oil and season.  Cook on the griddle pan until starting to soften and lightly charred.  Place in a roasting dish and roast in the oven for 10 minutes.  Cool a little
  • TO SERVE:Cut the meat into 1 cm thick slices and arrange on a serving dish with the rocket, salad leaves and the chargrilled red peppers, add the mint and lastly spoon over most of the almond sauce.  Serve the rest on the side
  • Sprinkle over the parmesan shavings




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