Roast Beef Fillet with Pangrattata Crust
When it comes to special occasion food, few things beat beef fillet. Which is why it’s such a good idea to balance it with some crunchy texture in the form of a pangrattata crust.
- Makes : 8 |
- Difficulty: easy
- Prep Time : 0 mins |
- Cook Time : 0 mins
whole fillet of beef
Cape Herb & Spice S&P Shaker Seasoning
2 C (500 ml) fresh white breadcrumbs
1 large bunch flat leaf parsley (a 20 g punnet)
2 Tbsp (30 ml) extra virgin olive oil
1½ Tbsp (45 ml) Cape Herb & Spice Mediterranean Rub
Preheat the 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 turning all around until it starts to caramelise. Transfer it to a roasting pan and pop it in the oven.
Put the breadcrumbs in a food processor along with the parsley, stalks included, and blitz until the parsley is fine. Add the Cape Herb & Spice Mediterranean Rub spice and 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 mixture. 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 the meat, cut the fillet in thick steak-like slices. If you want 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.