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Marinate the meat for as long as possible when you make this harissa beef.


  • 1 kg scotch fillet, trimmed
  • Salad, to serve

  • Harissa
  • ¼ cup olive oil
  • 2 garlic cloves, crushed
  • 2 tsps sambal olek
  • 1 small red chilli, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin

Preheat oven to hot, 200 C. Place beef on a trivet in a baking dish.


HARISSA: (Makes ¼ cup) In a small bowl, combine oil, garlic, sambal olek, chilli and spices. Rub half the mixture over beef. Marinate for 30 mins.


Roast beef for 30-40 mins or until cooked to taste. Rest, covered loosely with foil, for 15 mins. Serve beef sliced, with remaining harissa and salad.

Bauer/Woman’s Day/ Photo: Rob Shaw

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