Barbecued Beef Fillet with Salsa Verde

As a rule I’m not a big fan of beef fillet – sure, it’s tender, but don’t we have teeth? Of the harder-working muscles, it does the least amount of work and has the least amount of flavour. However, there are two reasons I include this recipe. One is I acknowledge that a lot of people do like beef fillet, so this one is for you. The other reason is that I offer two different ways you can cook it, so I hope the second way, which is whole, starts you thinking more about the possibilities. Beef fillet is small in dimension so even if cooking it whole you don’t really need a different heat on the barbecue. If I was to do the same with beef rib, which I urge you to try at some stage, then that would require a little variation of the barbecue temperature because of its size. The good thing about barbecuing a whole piece of meat is that your meat thermometer can come into play in a more accurate way.