Fillet of beef with chimichurri

Shopping list:

• 5kg fillet of beef, trimmed
• 1 cup dry red wine
• 1 onion, chopped
• 2 large garlic cloves, chopped
• ½ cup extra-virgin olive oil
• 1 bunch parsley, tough stems removed
• 1 head garlic, divided into cloves and peeled
• 1 medium carrot, peeled and coarsely grated
• 1 cup extra-virgin olive oil
• 1/3 cup white wine vinegar
• ¼ cup water
• 1 teaspoon salt
• 1 teaspoon dried oregano
• ½ teaspoon chilli flakes

½ teaspoon ground black pepper

Method:

1. Combine beef in a dish with red wine, onion, garlic and oil, and turn several times. Marinate at room temperature for up to 3 hours.
2. Heat barbecue to moderately high. Cook for 20-25 minutes or until meat has browned on all sides.
3. Remove meat to a warm platter and cover loosely with foil. Let stand at least 10 minutes.
4. To make the chimichurri, combine parsley and garlic in a processor and combine until finely chopped.
5. Add remaining ingredients and combine a further 5 seconds to mix.
6. Slice meat and serve with chimichurri

• beef
• dinner