Baked Moroccan beef fillet gets universal tick of approval

Hi there from Nonna land

Baked Moroccan Beef  Fillet with chermoula paste

OJ will be 1 month old next Tuesday - I am having a sleepover at his house for a few days.  He is a very hungry caterpillar at present - you forget how demanding three hour feeds can be but his mum is a very good mum. 
Last night we decided to have Beef Fillet for dinner - Moroccan style - which received Daddy's seal of approval as well as the heart foundation's and nursing mum wanting to shed a little weight.

Moroccan Beef Fillet baked with chermoula paste
185 g (6 1/2 oz) beef fillet


 Chermoula paste
1 red onion
4 garlic cloves
1/2 bunch flat-leaf parsley - about 75g (2 1/2 oz)
1/2 bunch coriander leaves - about 40g (1 1/2 oz)
juice of 1 lemon
1 tbsp ground cumin
2 tsp paprika
2 tsp ground tumeric
1 tsp ground chilli or 2 to 3 dried chilli
1/4 cup extra virgin olive oil
sea salt
Blend or process ingredients to form a paste.

Marinate for an hour

Marinate beef in the chermoula for about an hour.
Preheat oven to 200 C (400 F).  Line a baking dish with baking paper and heat dish in oven before adding beef.  Cook for 20 mins for rare and 30 for medium.  Rest in a warm place for 10 mins before slicing and serving on a bed of couscous with a green salad or Moroccan veges (to follow).  Tomorrow not today -  because we have a baby around and you know what that means
Nonna Clara

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