Olive oil, for roasting
1kg free-range fillet of beef, at room temperature
20g dried porcini mushrooms
1½ teaspoons Stonebarn Truffle Infused Pink Himalayan Salt (Imported by The Truffle Lady SA)
Freshly cracked black pepper
1 garlic clove, minced
Zest of 1 lemon
30ml (2 tablespoons) capers, rinsed
20ml red wine vinegar
80ml (1/3 cup) extra virgin olive oil
A handful of each, flat-leaf parsley and basil, roughly chopped
Salt and freshly cracked black pepper
For the truffle rub, place the porcini mushrooms, Truffle Infused Pink Himalayan Salt, and black pepper in a processor. Pulse until the mushrooms are broken down and sandy.
Pat the fillet dry with a paper towel. Tie with butcher’s string to retain shape during cooking.
Rub the porcini truffle salt over the fillet. Place in a non-metallic dish and cover with cling film. Set aside for 1 hour.
Preheat the oven to 200 C.
Heat a heavy-based pan until hot. Drizzle the fillet with olive oil and place in the hot oil. Sear on all sides over high heat until crusted and golden.
Transfer the fillet to the oven and roast for 18-23 minutes or until done to your liking. Remove from the oven. Cover with foil and rest for about 8 minutes before carving.
For the parsley salsa, combine all the ingredients in a small mixing bowl. Taste and adjust seasoning if necessary.
Cook’s Note: Roast for 18 minutes for rare