Beef fillet with chermoula

Chermoula is a spicy sauce that hails from Morocco and Tunisia. Here, it adds a gourmet twist to roast beef.
Beef Fillet with ChermoulaAustralian Women's Weekly



1.Preheat the oven to moderately hot (200°C/180°C fan-forced).
2.Combine the rind, juice, spices, salt, herbs and oil in a large bowl.
3.Tie the beef with string at 2cm intervals to keep its shape. Coat the beef in the herb mixture. Place the beef on a wire rack in a baking dish.
4.Roast the beef in a moderately hot oven, uncovered, for about 30 minutes or until cooked as desired; stand for 10 minutes. Remove string and slice.
5.Serve beef with lemon, if desired, and your choice of vegetables.

The beef can be marinated for two hours, if preferred. It is best cooked close to serving.