Fatimas DIY

Kirsty Senior and Sophie Gilmour of Auckland's Fatimas fame bring exotic Middle East flavours to all with their new book.

- 

This is a riff on a Dish magazine recipe by Claire Aldous that we have made over and over again when we're entertaining.

The salsa is so delicious it steals the beef's thunder and there is enough of it that it takes the place of a vege dish. We love this with a simple green salad and some great sourdough.

FESTIVE BEEF FILLET WITH POMEGRANATE, RED PEPPER AND PINENUTS

Serves 6

Prep time 15 minutes

Cook time 25-40 minutes

• 1 beef fillet, about 1.2kg

FOR THE MARINADE

• 4 garlic cloves, peeled and crushed

• 1 tbsp Dijon mustard

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tbsp olive oil

• sea salt and freshly ground black pepper

FOR THE SALSA

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 small red onion, peeled and finely diced

• 3 roasted red capsicum (about 200g)

• ½ cup (70g) pinenuts, toasted

• ½ cup pomegranate arils

• small bunch flat leaf parsley, roughly chopped

• sea salt and freshly ground black pepper

Trim the beef fillet of sinew and large clumps of fat. After mixing the ingredients for the marinade in a small bowl, rub it over the beef.

Heat a BBQ or grill pan to a medium high heat and cook the fillet for 25 minutes for medium rare, or to your liking, turning it so it is browned and caramelised all over.

As the meat is cooking prepare the salsa. In a small bowl mix the olive oil, red wine vinegar and red onion. Leave to marinate while you chop the other ingredients.

Mix in the red pepper, pinenuts, pomegranate and parsley. Season generously.

Remove the beef from the heat and cover loosely with tinfoil. Leave to rest for 15 minutes. Slice the beef on to a platter. Season with flaky sea salt and top with the salsa.