A wonderful barbecue beef recipe for your Christmas menu

Our Christmas menus have always been a mix of both traditional & modern dishes. There is always a gorgeous glazed ham as well as a turkey. This year, there will also be this wonderful barbecue beef recipe from the first Relish Mama cookbook. There will also be a very pretty salmon, dressed in pomegranate arils and a green tahini sauce. If that doesn’t say ‘Christmas’, then I don’t know what does. 

This wonderful barbecue beef is downright delicious.

I am a big fan of anything you can cook outdoors come Christmas day. That oven is usually working on overtime so it’s great to be able to clear some space for what really needs to be cooked in there & move the rest out to the trusty Weber. I warm my glazed ham in the barbecue also. It is a beast of a thing and allows me more room for my roasted veg or for dessert to get underway. 

 A wonderful barbecue beef recipe for your Christmas menu. I hope you get to try it for Christmas day or over the Summer break. I hope you love it. 

Nellie

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Barbecue beef fillet with balsamic vinegar and fresh herbs by Relish Mama

Serves 10–12

This is one of my all-time favourite dishes to cook and share with friends and family. Make sure you turn the beef often at the start so that you get a great crust.

Barbecue beef fillet with balsamic vinegar and fresh herbs by Relish Mama

This is one of my all-time favourite dishes to cook and share with friends and family. Make sure you turn the beef often at the start so that you get a great crust.

5 from 1 vote

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Course: Main Course, Lunch, Dinner, barbecue

Cuisine: Australian

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Servings: 12 people

Calories: 508kcal

Author: Nellie Kerrison | Relish Mama

Equipment

• Barbecue

Ingredients

• 1 x 2kg fillet of beef
• 1 large handful of flat-leaf parsley
• 1 small handful of common mint
• 1 large handful of coriander
• 1 tablespoon of sea salt
• 1 tablespoon of chilli flakes
• 60 ml balsamic vinegar
• 60 ml extra virgin olive oil

Instructions

• Combine the herbs with the salt, chilli, balsamic vinegar and olive oil. Marinate the beef fillet in this marinade for 4–6 hours or overnight.
• One hour before cooking, remove the beef fillet from the fridge to bring it as close to room temperature as possible. This will stop the beef contracting when it hits the hot grill.
• Preheat the barbecue.

  When the barbecue is ready, cook the beef for 2 minutes on its side and continue to turn onto the next quarter every 2 minutes. Continue this process for approximately 10–15 minutes or until the fillet has a good crust.

  Continue cooking for approximately 20 minutes. If you have a meat thermometer, the internal temperature of the meat should be at 50°C. Keep the meat cooking just a little longer if you desire your meat slightly more well done.

  Remove from the barbecue and place on a plate. Rest in a warm place for 10–15 minutes before serving.

Notes

This recipe requires marinating time in advance. 4-6 hours or overnight. 

Nutrition

Calories: 508kcal | Carbohydrates: 1g | Protein: 30g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 117mg | Sodium: 676mg | Potassium: 531mg | Fiber: 1g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 4mg