This dish is sure to impress guests and your mixed herbs will stand up well to the robust flavours of beef and add wonderful depth of flavour. Likewise, with a fruit and tannin profile that can cut through and contrast well with robust meat flavours, Cabernet Sauvignon is a classic match with beef.
¾ cup chopped fresh mixed herbs
1kg beef fillet, trimmed
3 cloves garlic, crushed
3 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper
Preheat oven to 200°C (180°C fan-forced).
Spread the chopped herbs on a sheet of baking paper. Brush the beef with 2 tablespoons olive oil, season with salt and pepper, spread over the crushed garlic then roll in herbs to coat, pressing in with your fingers. (This can be done up to 3 hours prior to cooking).
Heat the remaining 1 tablespoon olive oil in a flameproof baking pan over a medium-high heat.
Add the beef fillet, sear each side until evenly browned, about 3-4 minutes.
Transfer to oven and cook for 20 minutes for rare (meat thermometer should read 60°C), or 30 minutes for medium (meat thermometer should read 65°C).
Remove from oven, cover the beef loosely with foil and let rest for 10 minutes.
Serve with crunchy roast potatoes and a roasted vegetable salad, open a bottle of Farm to Table Cabernet Sauvignon and enjoy!