Alive and Cooking

Spiced Beef Fillet with Roasted Tomato Olive Salsa and Creamed Cannellini Beans

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Serves 6
Preparation time 20 minutes
Cooking time 45 minutes

1 tablespoon whole coriander seeds
2 teaspoons cumin seeds
2 teaspoons four-colour pepper mix* or black peppercorns
1.2 kg beef fillet, trimmed
500g mini roma or cherry tomatoes, halved
4 French shallots or 1 large onion, chopped
4 cloves garlic, crushed
1/2 cup black Kalamata olives, pitted and halved
6 anchovy fillets, chopped
extra virgin olive oil, as needed
sea salt and freshly ground pepper, to taste
¼ cup aged balsamic vinegar
¼ cup continental parsley leaves
Creamed Cannellini Beans
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 x 400g cans cannellini or butter beans, undrained
1-2 tablespoons cream


Coarsely crush coriander, cumin and pepper together in a mortar and pestle or nut mill and use to coat beef fillet. Combine tomatoes, shallots, garlic, olives, anchovies and 1/4 cup oil in a large roasting dish and season to taste. Place beef in the centre of the salsa and drizzle with a little oil. Roast at 200°C for 30 minutes for medium rare or until done to your liking, stirring balsamic vinegar into salsa halfway through cooking time. Remove beef, cover with foil and rest for 15 minutes before carving. Add parsley and any meat juices to the salsa. Spoon Creamed Cannellini Beans onto serving plates and top with sliced beef and a spoonful of salsa.

Creamed Cannellini Beans
Heat the oil and sauté the onion over low heat for 5 minutes until softened. Add the beans and liquid and simmer uncovered for 15 minutes until softened and liquid has reduced by half. Puree using a hand held blender, add cream and season to taste. Serve warm as an accompaniment or as a dip with crusty bread and slow-roasted tomatoes.

*Four colour pepper mix is a combination of black, green, white and pink peppercorns and is available in the supermarket spice section.

Spiced Beef Fillet with Roasted Tomato Olive Salsa and Creamed Cannellini Beans