Preparation time:Cooking time:Serves:Course:
15 mins20 mins8Lunch/Supper


  • 800g beef fillet, rolled and tied
  • 2 Handfuls of rocket leaves to serve

For the Chimichurri:

  • 2 tomatoes, seeds removed and chopped
  • 1 red onion, finely chopped
  • 3 garlic cloves, crushed and finely chopped
  • A large handful of fresh parsley, chopped
  • 1 tsp (5ml) cayenne pepper
  • 1 tsp (5ml) paprika
  • 2 Tbsp. (30ml) olive oil
  • 2 Tbsp. (30ml) Flora pro-activ
  • ¼ cup (60ml) red wine vinegar

For the rub:

  • 2 Tbsp. (30ml) Flora pro-activ
  • Grated zest of 1 lemon
  • 2 Tbsp. (30ml) finely chopped garlic
  • 1 Tbsp. (15ml) finely chopped rosemary


1. Preheat the oven to 200°C.

2. Prepare the Chimichurri. Place all the ingredients in a medium sized mixing bowl and mix well to combine.

3. Mix all the ingredients for the rub together and coat the fillet of beef with it. Lightly salt the beef.

4. Heat a griddle pan over a high heat and sear the fillet on all sides. Transfer to an oven pan and roast in the oven for 20 minutes.

5. Remove from the oven and leave to rest for 5 minutes, covered in foil

6. Slice the fillet thinly; arrange on a serving platter, top with Chimichurri and rocket leaves.