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Photo of Spiced beef fillet with fresh green salad by WW

Spiced beef fillet with fresh green salad

Total Time
55 min
20 min
25 min
Serve thin slices of glazed roast beef with a leafy salad of peas, cucumber and fresh herbs.


Beef fillet (tenderloin), raw

800 g

Dried chilli flakes

1½ tsp

Dried coriander

2 tsp


1 tsp, flakes

Ground paprika

1 tsp, smoked


2 clove(s), quartered

Olive oil

1½ tbs

Snow peas

150 g, shredded

Lebanese cucumber

2 medium, cut into thin ribbons

Green shallot(s)

4 individual, thinly sliced


75 g

Fresh mint

1 cup(s), torn

Fresh coriander

¾ cup(s)

Lemon juice

2 tbs

Dijon mustard

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a flameproof baking dish with oil and then heat over high heat. Cook beef fillet, turning occasionally, for 4–5 minutes or until meat is browned all over.
  2. Using a mortar and pestle, pound chilli flakes, coriander seeds and sea salt until finely crushed. Add paprika, garlic and 3 teaspoons extra virgin oil, pounding until mixture forms a thick paste. Spread paste all over beef, then bake for 20 minutes for medium rare or until cooked to your liking. Transfer beef to a plate and cover to keep warm. Allow meat to rest for 10 minutes before thinly slicing.
  3. Combine snow peas, cucumbers, shallots, rocket, mint and coriander in a large bowl. Whisk juice, mustard and remaining olive oil in a small bowl until combined. Add dressing to salad, tossing gently to combine. Serve spiced beef with fresh green leaf salad.


SERVING SUGGESTION: Roasted baby (chat) potatoes.TIP: Use a vegetable peeler to cut cucumber into long, thin ribbons. Cooking times may vary depending on the thickness of beef.