Post marinated fillet of beef

I used to spend ages preparing various marinades in which to soak my meat before grilling or BBQing, but would always end up with little pieces of garlic and herb charcoal. So I’ve decided to start post-marinating instead - and the results are truly del

Begin by placing all the marinade ingredients in a small saucepan and gently heat to cook the garlic and infuse all the flavours. Set aside. Lightly brush the fillet with olive oil and sear on all sides on a hot griddle pan or BBQ.

Turn regularly to ensure even cooking, but do not overcook! (Note: The fillet must still be very rare in the middle as it will continue to cook while it rests.) Remove from the heat and place in a small dish.

Pour over the marinade and leave to rest for at least 15 minutes, turning the meat once or twice to distribute the flavour.

Place the thinly sliced fillet onto a platter and season well with freshlyground salt and loads of pepper.

Drizzle the marinade over the fillet and serve with peppery wild rocket and shavings of parmesan.

TIP 1:

If you'd like to eat it at room temperature, you can cook and marinate it hours in advance. The longer the better!

TIP 2:

If shallots are not available you can use red onions instead.