Beef Fillet with Tomatoes on Tapenade Encrusted Crostini

clock 40 minutes + 25 minutes bowl Serves 30


  • ¼ cup parsley, chopped
  • ¼ cup thyme, chopped
  • 2 rosemary sprigs , chopped
  • ¼ cup basil, chopped
  • 800 g beef fillet, trimmed
  • 2 Tbsp Dijon mustard
  • ¼ cup olive oil
  • 2 Tbsp black olive tapenade
  • 6 tomatoes, thinly sliced
  • 30 crostini
  • salt and pepper to season
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  • 1. Preheat the oven to 180°C. Spread the herbs onto a chopping board. Brush beef with Dijon mustard mixed with a little oil, season, then roll in herbs to coat.

  • 2. Heat remaining cup oil in a large oven proof pan over medium-high heat. Seal beef, turning occasionally until evenly browned. Place into the oven and cook for 20-25 minutes or until cooked to your liking.

  • 3. Once cooked and cooled this can be stored in the fridge overnight. This will make it easier to slice.

  • 4. To serve - Spread a little tapenade on each crostini. Add a slice of tomato then a slice of beef.  Top with aioli and garnish with herbs.

  • 5. To make the aioli:

  • 2 cloves garlic, chopped

  • pinch of salt

  • 2 egg yolks

  • 1 Tbsp Dijon mustard

  • 150ml olive oil

  • 150ml sunflower oil

  • 2 Tbsp lemon juice

  • 1 Tbsp warm water

  • Place the chopped garlic and salt on a board. Using the back of your knife, crush the garlic into a paste. Place into a bowl with the egg yolk and mustard. Whisk together. Blend the oils together then add very slowly into the mix while beating vigorously. Continue to mix until all the oil has been added. Add the lemon juice and season to taste. Finally, mix through the warm water to help stabilize. Before serving, loosen the aioli with 1-2 tablespoons of hot water until it reaches a pouring consistency.

  • Tip: Using the back of your knife, crush the garlic and salt into a paste. The salt helps to achieve a smooth consistency.

  • Place a wet tea towel under the bowl before you start. This will free up your arm to pour the oil easily.

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