Mustard Scotch Fillet Roast, carved and served cold, is a Hagen family favourite and always a part of our Christmas lunch spread. It’s best cooked medium rare and sliced thinly. As we are serving it cold, you could cook it the night before to help free up all important oven space. We’ve paired it up with a cracking Summer Tomato Panzanella salad. Yum!
2 tsps of Mustard Seeds 2 tsps of Sea Salt Flakes 2 tsps of Cracked Pepper 1 tbsp of Thyme, picked
Method:
1. Preheat oven to 120°C. Place the mustard seeds, salt, pepper and thyme in a mortar and pestle and pound until lightly crushed. Add the oil and Tracklemont mustard and combine. Set aside.
2.Drizzle some oil over the beef and season with a little more sea salt flakes and cracked pepper. Heat a little olive oil in a large non-stick pan over a high heat. When hot, place the beef in and brown all over. This caramelisation is important for flavour. Remove from the pan.
3. Place the beef on a rack in a large baking dish and brush with the mustard sauce until covered all over.
4. Place in the oven and roast until the internal temperature reaches 52 degrees for 1.5 hours for a blushing medium rare. This is best done with a digital thermometer but if you don’t have one, trust your instincts. You may need to go a little longer.
5. Allow the meat to rest, covered with foil, for around 30 mins before carving.
Tom Sarafian's hummus has a cult following and we've been lucky enough to get our hands on one of his favourite ways to use it! He's created a flavour-packed dish using just a few ingredients, highlighting our Rump Steak. Cashews are caramelised in butter, aleppo pepper and smoked paprika and poured generously over the top of the blushing pink rump.
In celebration of launching the delicious dips of Tom Sarafian, we've asked him to share some of his favourite recipes for cooking a summer barby! Today, he's shared his recipe for Charcoal chicken, which is marinated in saffron, cinnamon, ginger and black pepper.
This recipe is so simple, quick and healthy. It is comprised of ingredients from the “Blue Zones” being Sardinia and Ikaria where people live the longest! This is partly because of the polyphenol anti-oxidant and anti-inflammatory foods they eat.
