Mediterranean Roast Beef

INGREDIENTS

600g beef fillet (centre cut)

4 tbsp Baharat spice mix (Moroccan spice mix)

400g roasted aubergine purée (Turkish & Arab supermarkets)

2 tbsp tahini

1 lemon

3 sprigs of rosemary

5 cloves garlic, crushed

½ bunch thyme

2 tbsp butter

1 bunch coriander

1 bunch mint

1 pomegranate Caperberries Butcher’s

or kitchen string

Use the kitchen string to tie the beef in such a way as to ensure an even thickness throug- hout.

Season generously with salt and pepper before coating thoroughly in the Baharat spice mix (Moroccan spice mix). Leave the meat to marinate in the dry rub for 1 hour at room temperature.

When the hour is up, preheat the oven to 170°C Circo Therm. Heat one tablespoon of oil in a pan and sear the meat on all sides. Add the butter, rosemary, thyme and garlic. Swirl the pan to ensure the fillet is coated before laying it on top of the herbs and garlic

Cook the meat in the oven for 20 minutes at rack position two.

Remove the pomegranate seeds from the shell. Wash the mint and coriander and drain well. Place the aubergine purée in a bowl with the tahini, 2–3 tablespoons of lemon juice and the grated rind of half a lemon and season to taste with salt and pepper.

Take the meat out of the oven and leave to rest on a board for at least 10 minutes.

Transfer the aubergine purée to a platter. Slice the meat and arrange the slices on top of the purée before serving garnished with the coriander, mint, pomegranate seeds and caperberries.