Sunday roast with a new spring coat
I know this is not trendy. We are supposed to buy pieces with bone, cook them for hours and be content with our economical approach. However, I could not resist the special offer in the shop next to our home and bought some fillet of beef. I don't regret.
This was the perfect Sunday lunch with a salad made of green lettuce, avocado, cherry tomatoes, cucmber, olives, spring onion, sweet peppers, feta and roasted almonds. The coating brought some heat and the herby zing.
Another plus in favour of this meal was the speed to prepare it. All in all it took less than an hour to make. Great advantage when the sun is shining and the garden waiting for being worked on.
Sunday roast with a spring coat
First cut the meat to a nice even piece, brown it well in pan with some butter and olive oil. Then put the meat to the oven (130 C).
While the fillet is in the oven, prepare the salad and the coating. Finely slice a couple of red chilles (quite mild) with a big bunch of coriander and mint. Mix with the grated lemon zest and the pressed juice of one lemon. Add salt and pepper and spread on a board.
When the meat is ready (55C inside) take it out of the oven and roll on the coating. Add all the coating on a piece of folio and wrap the meat inside. Leave for 15min.