Recommended Chimichurri
COFFEE-RUBBED BEEF FILLET WITH
Chimichurri
By Zandeleen van Zyl @ zandilions
Serves 6
What You’ ll Need
• 1.2kg whole beef fillet, trimmed
• 2 tablespoons finely ground coffee
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander seeds
• 1 teaspoon cracked black pepper
• 2 teaspoons flaky sea salt
For the Chimichurri( or use Pesto Princess Chimichurri)
• 1 cup flat-leaf parsley
• ½ cup fresh coriander leaves
• 2 garlic cloves
• 1 small red chilli
• 2 tablespoons red wine vinegar
• 150ml olive oil
• salt & pepper
To garnish
• micro herbs
• edible flowers
Let’ s Cook 1. Remove the beef from the refrigerator 30 minutes before cooking and pat dry with paper towel.
2. Combine the coffee, brown sugar, smoked paprika, coriander, black pepper and sea salt. Massage the mixture evenly over the fillet.
3. Make the chimichurri. Finely chop the parsley, coriander, garlic and chilli. Place in a bowl, stir through the vinegar and olive oil, then season generously with salt and pepper. Set aside while the beef cooks. 4. Preheat the oven to 200 ° C. 5. Heat a large ovenproof frying pan until very hot. Add a splash of oil and sear the fillet on all sides until a dark crust forms, about 2 – 3 minutes per side.
6. Transfer the pan to the oven and roast for 15 – 20 minutes for medium-rare, depending on the size of the fillet.
7. Transfer the beef to a board, cover loosely with foil and rest for at least 15 minutes.
8. Slice the fillet into thick slices and arrange them on a serving platter.
9. Spoon the chimichurri generously over and around the beef, then finish with micro herbs and edible flowers.
Recommended Chimichurri
86 | Spring 2026 • essentialflavours. co. za