Fillet Barrel with Charred Pineapple Chimichurri

INGREDIENTS

• 1 Simply Better Irish Angus Fillet Barrel
• 1 Simply Better Sweet & Juicy King Pineapple
• 75ml Simply Better Spanish extra Virgin Olive Oil
• 25ml Simply Better Organic Irish Apple Cider Vinegar
• 10g fresh Flatleaf Parsley, chopped
• 2 Cloves of Garlic, crushed
• 1 Simply Better Fresh Chilli, finely diced
• 1 tsp Simply Better Greek Oregano
• Simply Better Achill Island Sea Salt & Freshly ground Black Pepper
• 25g Simply Better Abernethy Sea Salted Butter
• 1 tsp Simply Better Expertly blended Garlic & Herb Seasoning

METHOD

1. Remove the fillet barrell from the packaging and allow to come up to room temperature
2. Cut the pineapple into 6 wedges leaving the skin on, brush with a little oil and char on the BBQ for 2-3 minutes. Remove and allow to cool before dicing two of the wedges (keep the remaining wedges for dessert, serving warm with vanilla ice cream and rum butterscotch sauce).
3. Make the dressing by combining the oil, vinegar, parsley, garlic, oregano, chilli, a good pinch of salt and freshly ground black pepper and finally add the charred pineapple.
4. Meanwhile melt the butter in a saucepan, add the garlic and herb seasoning and mix well.
5. Drizzle the fillet with oil and season generously with salt and pepper. Cook on a BBQ for approximately 20 minutes, use a meat thermometer and cook until it reaches an internal temperature of 54c, to achieve a medium rare cook. Brush with the melted butter and herb seasoning throughout cooking. Allow to rest for 10 minutes before carving.
6. Serve the beef on a platter and spoon over the pineapple chimichurri and serve with your favourite sides.