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.