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Roast Beef Fillet With Kumato® Tomato Salsa Criolla Recipe

Entertaining

Mains

Roast Beef Fillet With Kumato® Tomato Salsa Criolla Recipe

Prep Time

30 mins + 20 mins standing
Cook Time

40 mins
Course

Dinner
Difficulty

Beginner

Read Recipe

Ingredients List

Perfection Fresh Australia 6

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ingredient_1=500g (6-8) Kumato® tomatoes [[Kumato® Tomato Salsa Criolla]]

ingredient_10=2 tsp ground cumin [[Beef Fillet]]

ingredient_11=½ tsp garlic salt [[Beef Fillet]]

ingredient_12=2 tsp smoked paprika [[Beef Fillet]]

ingredient_13=1 tbs brown sugar [[Beef Fillet]]

ingredient_14=1 tsp sea salt flakes, crushed [[Beef Fillet]]

ingredient_15=Freshly ground black pepper [[Beef Fillet]]

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ingredient_3=2 tbs (40ml) red wine vinegar [[Kumato® Tomato Salsa Criolla]]

ingredient_4=1 lime, juiced [[Kumato® Tomato Salsa Criolla]]

ingredient_5=½ small red onion, finely chopped [[Kumato® Tomato Salsa Criolla]]

ingredient_6=1 long green chilli, thinly sliced [[Kumato® Tomato Salsa Criolla]]

ingredient_7=¼ cup coriander leaves, chopped, plus extra leaves to serve [[Kumato® Tomato Salsa Criolla]]

ingredient_8=1.5kg beef eye fillet (see tip for beef sirloin or rump) [[Beef Fillet]]

ingredient_9=1 tbs olive oil [[Beef Fillet]]

name=Roast Beef Fillet With Kumato® Tomato Salsa Criolla

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Kumato® Tomato Salsa Criolla

500g (6-8) Kumato® tomatoes
1/3 cup (80ml) extra virgin olive oil
2 tbs (40ml) red wine vinegar
1 lime, juiced
½ small red onion, finely chopped
1 long green chilli, thinly sliced
¼ cup coriander leaves, chopped, plus extra leaves to serve

Beef Fillet

1.5kg beef eye fillet (see tip for beef sirloin or rump)
1 tbs olive oil
2 tsp ground cumin
½ tsp garlic salt
2 tsp smoked paprika
1 tbs brown sugar
1 tsp sea salt flakes, crushed
Freshly ground black pepper
Fries, to serve, optional

Featured products

Kumato® Tomatoes

Perfection Tomatoes

Method

Preheat the oven 200°C fan forced.
Tie the beef at regular intervals with unwaxed kitchen string to secure. Brush the beef with oil. Season with salt and pepper.
Heat a greased flameproof roasting pan over high heat until hot. Add the beef, turn to sear all over, this should take about 3 minutes. If you don’t have a suitable pan (flameproof tray that is suitable for oven and stovetop) sear the beef in a frying pan then place the beef into a pre-heated roasting pan.
Roast for 30 minutes for rare or 35 minutes for medium.
Meanwhile, for the Kumato® tomato salsa criolla, slice 2 of the Kumato® tomatoes and dice the rest. Whisk the olive oil, vinegar, and lime juice in a bowl. Add the onion, chilli and coriander. Season with salt and pepper. Add the Kumato® tomatoes and stir gently to coat.
Line a flat tray with baking paper. Combine the cumin, garlic salt, paprika, brown sugar, salt and pepper and spread on the baking paper. Remove the beef from the oven and roll in the spice mixture, coating the beef all over. Set aside to rest for 20 minutes.
Turn the oven off, add the Kumato® salsa to the hot roasting pan, leaving the pan juices in the pan. Place into the oven, allow to stand for 5 minutes while the oven is cooling down.
Remove the pan from the oven. Remove the string from the beef, slice the beef and Place on a plate. Spoon over the Kumato® salsa, scatter with coriander leaves. Serve warm or at room temperature with fries.

Preheat the oven 200°C fan forced.
Tie the beef at regular intervals with unwaxed kitchen string to secure. Brush the beef with oil. Season with salt and pepper.
Heat a greased flameproof roasting pan over high heat until hot. Add the beef, turn to sear all over, this should take about 3 minutes. If you don’t have a suitable pan (flameproof tray that is suitable for oven and stovetop) sear the beef in a frying pan then place the beef into a pre-heated roasting pan.
Roast for 30 minutes for rare or 35 minutes for medium.
Meanwhile, for the Kumato® tomato salsa criolla, slice 2 of the Kumato® tomatoes and dice the rest. Whisk the olive oil, vinegar, and lime juice in a bowl. Add the onion, chilli and coriander. Season with salt and pepper. Add the Kumato® tomatoes and stir gently to coat.
Line a flat tray with baking paper. Combine the cumin, garlic salt, paprika, brown sugar, salt and pepper and spread on the baking paper. Remove the beef from the oven and roll in the spice mixture, coating the beef all over. Set aside to rest for 20 minutes.
Turn the oven off, add the Kumato® salsa to the hot roasting pan, leaving the pan juices in the pan. Place into the oven, allow to stand for 5 minutes while the oven is cooling down.
Remove the pan from the oven. Remove the string from the beef, slice the beef and Place on a plate. Spoon over the Kumato® salsa, scatter with coriander leaves. Serve warm or at room temperature with fries.

TipTo cook 1.5kg boneless beef sirloin or rump, follow steps 1-2. Increase cooking to 1 hour 15 minutes for medium-rare. Allow to stand 20 minutes.