Prep time:        15 - 20 mins

Cooking time:  30 mins + 10 mins resting

Serving:            5 people

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*Modify for Low Fodmap:

  • Ensure less than 1/2 a cup of lentils per serve for low fodmap

You will need

  • 2 tbsp. rock salt 
  • 2 tbsp. native fresh pepper berries or mixed peppercorns
  • 800g - 1kg Fillet of Beef 
  • 4 tbsp. extra virgin olive oil - plus extra to drizzle 
  • 1 small branch from the pepper berry bush, bay or rosemary branch
  • 1 bunch of radishes with sprouted leaves - washed 
 

 

  • 2 tbsp. coconut oil melted
  • 2 tbsp. fresh thyme 
  • Salt flakes
  • black pepper 
  • 6-8 anchovies - torn 
  • 2 tbsp. organic black pepitas - toasted
  • 1 tbsp. sunflower seeds - toasted 
  • 1 tbsp. green lentil sprouts
  • 1 1/2 tbsp. white balsamic vinegar 
  • Zest of 1/2 lemon 

Step 1

Preheat the barbecue on high. (200C) Grind the pepper berries (or peppercorns) and salt in a mortar and pestle until fine. Using rock salt will help break up the berries or peppercorns. Lightly oil the beef with oil and then encrust all sides of the meat with the pepper berry salt.  Cover with a little more oil and then sear the fillet on 3 sides on the flat plate of the barbecue, about 12 minutes in total. (this can be done in a fry pan)

 

Step 2

Pick and reserve the nice radish spritely leaves from the radish. They will be used for the salad, (if the leaves are not in great shape, then substitute them for another green leaf such as watercress, Warrigal greens, silver beet, rocket or spinach). Leave a little bit of green stalk on each radish. Cut the radishes in half if they are large and leave the smaller ones whole. 

 

Step 3

Line the bottom of a robust roasting tray with a few small branches of pepper berry, bay or rosemary. This will act as a trivet and impart aroma and flavour. Lay the seared fillet on top of the branch. Return it to the barbecue with the lid down and roast for a further 15-20 minutes for medium rare. Turn the meat half way through the cook.

 

Step 4

To roast the radishes, add the radishes and picked thyme to a second baking tray. Add salt and pepper and toss in coconut oil.  Roast the radishes for 15 minutes in the barbecue along side the meat. When the meat is cooked remove from the barbecue, cover with foil or a tea towel and rest for 10 minutes. Take the radishes off the heat.

 

Step 5

To make the salad, add the radish leaves and any other greens of choice to a bowl. Sprinkle a touch of salt and squeeze over some lemon and oil. To plate, lay the leaves off to one side of a serving plater, leaving room for the fillet to lay along one the other.  Arrange the roasted radishes over the leaves, tear the anchovies into small pieces and scatter over the top. Sprinkle over the toasted pepitas and sunflower seeds and sprinkle over the sprouted green lentils.

 

Step 6

To dress the salad, drizzle over the white balsamic vinegar and 2 tablespoons of extra virgin olive oil. Grate over the zest of half a lemon. Carve thick slices of beef, lay on the platter and drizzle with a little extra virgin olive oil and serve.