Caxton magazines staffMasterChef SA’s Joani Mitchell has a knack for making new acquaintances feel like old friends. So it’s no wonder her Durban home is often filled with guests enjoying her warm hospitality
INGREDIENTS
- 1 beef fillet
- 1 chorizo sausage
- little white wine
- 1T cream
- 5 potatoes, peeled and
- finely sliced
- oil, for frying
- salt
- micro herbs, to serve
FOR THE HERB CRUST:
- bunch basil leaves
- bunch coriander leaves
- ½ cup almonds
- ¼ cup grated Parmesan
- ¼ cup breadcrumbs
- salt and pepper
- olive oil
METHOD
1. For the herb crust: blend the ingredients to form a paste; add a little olive oil if it’s too thick.
2. Slice halfway through the fillet lengthwise. Place the chorizo in the centre and wrap the beef tightly around it; use butcher’s string to secure it. Coat the meat with the herb paste and allow it to marinate in the fridge overnight.
3. Preheat the oven to 200°C. Fry the fillet in an ovenproof pan until the herb paste turns dark green and forms a crust (some will fall off and be incorporated in the gravy). Transfer to the oven and roast for 15 minutes or to your liking.
4. Remove the meat and deglaze the pan with the wine, adding a little cream to make a gravy.
5. For the crisps: deep fry the potatoes in very hot oil and once drained, season with salt.
6. Serve the sliced fillet and crisps on a platter garnished with micro herbs and the sauce on the side.
This recipe serves 6-8.
