Preheat your oven to its hottest temperature or prepare a hot indirect Weber fire. Take the fillet out of the fridge one hour before you plan to cook it. Either slice the raw fillet into three so that the thickest part stands on its own or tie it up so that the whole piece of meat has a similar width once tied. Dry the meat with kitchen paper. Grind the salt and pepper into a fine powder and make a paste of it with the oil. Cover the whole fillet with the paste and place it on a baking tray. Roast for 25 minutes, removing the smaller cuts after 14 minutes for rare.
Cover with foil and allow to cool before slicing as thinly as you can and arranging, overlapped, on a platter. Garnish with sprinkles of pomegranate seeds and a bunch of green herbs. Serve at room temperature.
Die Burger’s Op My Tafel feature.
Serve sliced with tomato and basil pestos. Garnish with pomegranate rubies.
Tie your meat and season with crushed salt and pepper.
