Casadellawilson » Mains

Maggie’s Slow Roasted Beef

Rob — Mon, 01 Oct 2007 05:23:42 +0000

This appeared on the ABC program “The Cook and the Chef” and is truely brilliant albeit counterintuitive. Many thanks to Maggie Beer for a great recipe.

Ingredients
Serves 4 to 6

1 beef fillet (approximately 1 – 1.2kg)
black pepper, crushed
1/4 cup balsamic vinegar
3 cloves garlic thinly sliced
Extra virgin olive oil (evoo)
3 – 4 bay leaves
2 teaspoons fresh rosemary, roughly chopped
2 teaspoons fresh thyme, roughly chopped

Method
Trim the sinew from the beef fillet (or ask your butcher to do this for you) and tuck the skinny tail end under the fillet, securing with butchers twine. Tie the rest of the fillet at 4 cm intervals. Place fillet in a roasting pan. Mix the black pepper, rosemary and thyme and rub all over the fillet, top with sliced garlic, and bay leaves. Pour the balsamic over, cover and leave to marinate for a couple of hours or overnight, turning occasionally.

Pre-heat the oven to 70C, and bring the fillet up to room temperature. Remove from the marinade, pat dry and place in a clean roasting dish. Cook for 4 hours.

Once cooked, remove from the oven. Rub a little salt all over the fillet and seal on all sides in a large frying pan. Remove from the pan and allow to rest for 20 to 30 minutes. The fillet will be beautifully pink all the way through.

An afternoon with the work mates

Rob — Fri, 23 Sep 2005 03:37:36 +0000

Getting together with a few mates outside work is great and what better reason than someone returning from 6 months in Japan. Stevie and Jess have been working their way around Japan for food and accommodation and, naturally, everyone wants to catch up and find out what it’s been like.

Starting at about 4pm with platters of cheese with muscatels and quince paste, various p

Beef Wellington

Rob — Fri, 20 Dec 2002 01:52:17 +0000

For a really classy dish, this is extremely simple and has a real WOW factor.

Serves 8
1.4 kg (3 lb) fillet of beef
1 Tbl vegetable oil
40g (1

Roasted Fillet of Beef Rolled in Herbs and Porcini and Wrapped in Prosciutto

Rob — Fri, 20 Dec 2002 01:47:54 +0000

We know… another Jamie Oliver recipe. He is, after all, one of our culinary heros!

As far as roasted meat goes, this is extremely fast and simple, yet decadently rich. One of the tricks, whether you buy it in a deli or a supermarket, is to ask them to slice your prosciutto and lay it side by side on to an A3 (ish) sized piece of waxed paper.

Serve this with a full bodied red wine like a Shiraz or a Cab Sav. We had a ‘98 Wynns Coonawarra Cab Sav and it was a stunning compliment.

serves 4
12-18 slices prosciutto or Parma ham
3 cloves of garlic, peeled
1 good handful of dried porcini, soaked in around 285ml/1/2 pint boiling water
3 good knobs of butter
juice of 1/2 a lemon
sea salt and freshly ground black pepper
900g/2lb fillet of beef (preferably from the middle, left whole)
1 good handful of fresh rosemary and thyme, leaves picked and chopped
2 glasses of red wine

Preheat your oven and an appropriately sized roasting tray to 230