Beef Fillet with Chimichurri Sauce

Enjoy a South American twist on a choice cut.

Serves: 6
Preparation: 20 minutes
Cooking: 45 minutes
Total: 65 minutes


2 cups flat-leaf parsley

½ cup firmly packed coriander

¼ cup fresh oregano

1 tsp dried thyme

½ tsp finely ground black pepper

3 cloves garlic, crushed

1 long red chilli, deseeded, finely chopped

1 small red chilli, deseeded, finely chopped

⅔ cup olive oil

2 tbsp cider vinegar

1.2kg whole eye-fillet

Extra 2 Tbsp olive oil

Sea-salt flakes and freshly ground black pepper, to season


Put fresh herbs in a food processor and pulse until finely chopped. Add thyme, pepper, garlic, chilli, oil and vinegar. Pulse until well combined and a thick sauce forms. Transfer to a bowl, then cover and set aside.

Preheat lidded barbecue to medium (180°C). Put fillet in a roasting pan. Brush with extra oil and season well with salt and pepper. Roast, with lid closed, for 40-45 minutes for medium rare or until cooked to your liking.

Transfer to a chopping board. Cover with foil and rest for 10 minutes. Slice and transfer to a platter. Spoon sauce over beef (as much as desired), and serve with any extra sauce on the side.