FREE Standard Shipping for all USA Orders!

Spice-crusted Beef Fillet with Harissa

December 14, 2016

Spice-crusted Beef Fillet with Harissa

Savor the juicy, tender and flavorful goodness of Spice-crusted Beef Fillet with Harissa on your Christmas table.  A special recipe fit for special occasion with the ones who matter to you the most!

Serves 6



  • 1 tablespoon cracked black peppercorns
  • 2 teaspoons sea salt flakes
  • 2 teaspoons cumin seeds
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons olive oil
  • 1kg piece beef eye fillet
  • 2 bunches asparagus, trimmed
  • 4 zucchini, sliced diagonally
For the Creamy harissa sauce:
  • 1 cup thick Greek yoghurt
  • 2 teaspoons Harissa



    1. Combine peppercorns, salt, cumin, paprika, coriander, cinnamon, cardamom and nutmeg in a bowl. Rub 1 tablespoon of oil over beef. Coat beef all over with spice mix.
    2. Preheat a barbecue hotplate to high. Add beef and cook, turning occasionally, for 10 minutes or until browned all over. Transfer to a roasting pan. Reduce heat to medium. Cover barbecue with lid and cook beef for a further 35-45 minutes for rare beef or until cooked to your liking. Allow to stand covered for 10 minutes before thinly slicing.
    3. Meanwhile, place asparagus and zucchini onto hot barbecue hotplate and cook for 1 minute on each side or until tender.
    4. To make creamy harissa sauce, combine yoghurt and harissa in a bowl. Season with salt and pepper.
    5. Serve beef with vegetables and creamy harissa sauce.


    Click here to buy Harissa and other herbs and spices




    Photo Credit to: Amanda McLauchlan

    Leave a comment

    Comments will be approved before showing up.

    Also in Harissa

    Harissa Fish with Fattoush
    Harissa Fish with Fattoush

    July 16, 2017

    Harissa Roast Pork Belly
    Harissa Roast Pork Belly

    July 12, 2017

    Harissa Chicken Kabobs
    Harissa Chicken Kabobs

    June 22, 2017