Barbecue beef fillet with balsamic vinegar and fresh herbs by Relish Mama
This is one of my all-time favourite dishes to cook and share with friends and family. Make sure you turn the beef often at the start so that you get a great crust.
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Servings: 12 people
Calories: 508kcal
Equipment
- Barbecue
Ingredients
- 1 x 2kg fillet of beef
- 1 large handful of flat-leaf parsley
- 1 small handful of common mint
- 1 large handful of coriander
- 1 tablespoon of sea salt
- 1 tablespoon of chilli flakes
- 60 ml balsamic vinegar
- 60 ml extra virgin olive oil
Instructions
- Combine the herbs with the salt, chilli, balsamic vinegar and olive oil. Marinate the beef fillet in this marinade for 4–6 hours or overnight.
- One hour before cooking, remove the beef fillet from the fridge to bring it as close to room temperature as possible. This will stop the beef contracting when it hits the hot grill.
- Preheat the barbecue. When the barbecue is ready, cook the beef for 2 minutes on its side and continue to turn onto the next quarter every 2 minutes. Continue this process for approximately 10–15 minutes or until the fillet has a good crust. Continue cooking for approximately 20 minutes. If you have a meat thermometer, the internal temperature of the meat should be at 50°C. Keep the meat cooking just a little longer if you desire your meat slightly more well done. Remove from the barbecue and place on a plate. Rest in a warm place for 10–15 minutes before serving.
Notes
This recipe requires marinating time in advance. 4-6 hours or overnight.
Nutrition
Calories: 508kcal | Carbohydrates: 1g | Protein: 30g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 117mg | Sodium: 676mg | Potassium: 531mg | Fiber: 1g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 4mg