Please note – this recipe requires ingredients to be prepared in advance and left to marinate in the refrigerator overnight for maximum flavour and tenderness.
To make the dukkah, heat a small frying pan and dry roast the nuts and sesame seeds until golden.
Remove the nuts and sesame seeds from the pan and dry roast the coriander seeds, cumin seeds, peppercorns and paprika for a minute or two to release the flavours. Stir in the sugar and salt.
Add the toasted nuts and spices to a food processor and pulse until you have a semi-fine texture. This process can also be done by hand using a mortar and pestle.
Lightly rub the beef fillet in olive oil and coat well with the dukkah.
Heat a griddle pan to a medium-high heat and cook the fillet for about 4 minutes on each side for medium-rare (cooking times will vary depending on the thickness of the steak). If the pan is too hot, the dukkah will burn before the meat is cooked.
Leave the fillet to rest for half its cooking time before slicing it into thick slivers and garnishing it with rocket leaves. Serve with a variety of sides such as sweet potato wedges, couscous or a fresh salad.