 |
| Rest for 10 minutes before serving |
This chermoula paste would also be great with chicken or fish. I love the way the chermoula acts as a sauce so the accompaniments can be simple.
For chilli lovers, serve with a drizzle of harrisa.
Clara
ps - note also that parsley is featuring!
Moroccan Beef Fillet baked with chermoula paste
185 g (6 1/2 oz) beef fillet
Blend to form a Chermoula paste
1 red onion
4 garlic cloves
1/2 bunch flat-leaf parsley - about 75g (2 1/2 oz)
1/2 bunch coriander leaves - about 40g (1 1/2 oz)
juice of 1 lemon
1 tbsp ground cumin
2 tsp paprika
2 tsp ground tumeric
1 tsp ground chilli or 2 to 3 dried chilli
1/4 cup extra virgin olive oil
sea salt
 |
| Marinate for an hour |
Marinate beef in the chermoula for about an hour.
Preheat oven to 200 C (400 F). Line a baking dish with baking paper and heat dish in oven before adding beef. Cook for 20 mins for rare and 30 for medium. Rest in a warm place for 10 mins before slicing and serving on a bed of couscous with a green salad or Moroccan veges (to follow)
Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au
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