PEPPERED FILLET OF BEEF WITH PARMESAN CREAM,
KIPFLER POTATOES & SLOW-ROASTED TOMATOES
1 tbspblack peppercorns
¼ tsp whole allspice
1 tsp smoked paprika
1 .5kg beef eye fillet, trimmed
of all sinew
1 tbsp extra-virgin olive oil
8 kipfler potatoes, washed
Butter, chopped flat-leaf parsley
and chopped chives, to serve
Parmesan cream
3 free-range eggs
1 clove garlic
2 anchovy fillets in oil, chopped
1 tbsp red-wine vinegar
2 tsp dijon mustard
1 tsp lemon juice
2 tbsp finely grated parmesan
½ cup (125ml) extra-virgin olive oil
Slow-roasted tomatoes
¼ cup (60ml) extra-virgin olive oil
16 long stalks basil
8 large roma tomatoes,
halved lengthwise
16 cloves garlic, peeled
1 tbsp vino cotto1 Preheat oven to150 ̊C (130 ̊C fan).
2 To make slow-roasted tomatoes, drizzle a little olive oil in a baking dish
large enough to hold tomatoes in a single layer. Strew half the basil stalks
in base of dish then arrange tomatoes, cut-side up, on top. Tuck garlic
among tomatoes. Scatter remaining basil on top, drizzle with remaining
olive oil then season generously with salt and pepper. Roast 2hrs or until
tomatoes have collapsed and look very juicy. Cool, then drizzle with vino
cotto. Dress with pan juices, basil and garlic just before serving.
3 Meanwhile, to make parmesan cream, boil eggs for 4mins exactly,
immediately cool under cold running water, then use a teaspoon to scoop
contents into a food processor. Process eggs until fairly smooth. Crush
garlic with a pinch of salt and add to food processor, along with anchovies,
mustard, lemon juice and parmesan. Process until well combined, scraping
down sides of bowl once. With motor running, drizzle in olive oil; sauce
should be thick and creamy. Season to taste. Cover tightly with plastic wrap
and refrigerate. Bring to room temperature before serving.
4 Increase oven temperature to 230 ̊C (210 ̊C fan).
5 Using a mortar and pestle, coarsely crush peppercorns and allspice.
Mix in paprika and ½ tsp salt and transfer to a plate. Brush beef with
a little olive oil then roll in spice mixture.
6 Heat a heavy-based ovenproof frypan over high heat until very hot. Coat
with a few drops of olive oil, then add beef and seal on all sides. Transfer to
oven and roast 15-20mins, turning once (meat will be rare and should feel
quite springy). Wrap pan loosely in foil and set aside to rest at least 15mins.
7 Meanwhile, place potatoes in a pan of lightly salted cold water and bring
to the boil. Reduce heat to medium and cook 15mins or until tender; drain.
When cool enough to handle, peel, then return to saucepan and toss with
butter, parsley and chives and season well with salt and pepper. Keep warm.
8 Slice fillet thickly and arrange on a platter, surrounded by tomatoes.
Serve with potatoes and parmesan cream on the side. >
TOP LEFTAn antique jug is repurposed as an elegant vase for a striking
arrangement of foxgloves, Canterbury bells, white lillies and viburnum.
BOTTOM LEFTMacDonnell plate in Ochre, Stephanie Alexander. Maxima
Champagne flute, Villeroy & Boch.
OPPOSITEPlatter, Stephanie’s own. Vintage serving spoon. MacDonnell pinch
bowl, Stephanie Alexander. Basix linen napkin in Melanz and Flocca linen tablecloth
in Sable, both Hale Mercantile Co.For Where to Buy, see page 218.