Saturday, 23 May 2009


Last night's dinner was a very simple but excellent meal. I took the thick end of a piece of whole fillet and marinated it in olive oil and balsamic vinegar. Salt was sprinkled over it and lots of black pepper was ground on. I then cut some potatoes into bite sized pieces and thoroughly washing the starch out of them and leaving them to soak while the oven heated to 230 celcius.

Once the oven was up to heat the potatos were tossed in olive oil and put into roast. I then heated a heavy cast iron pan up and put some oil in. The oil was just off the smoke point. The fillet was seared on every side and then put into roast for about 15-20 minutes - just over rare. The pan was cooled and then deglazed with the remains of Squawking Magpie Syrah and the remains of the marinade.

Once the fillet was done it was removed and left to rest for 10 minutes. During this time I cut up onion, red and green peppers and some very clean button mushrooms. These were then tossed in olive oil on a high heat. In between tossings, I sliced the meat and finished the sauce with a bit of cream. The tossed vegetables were arranged on a bed of rocket. A few slices of beef with the sauce and a few potatoes completed the place.

I do enjoy a good piece of beef.