simple way to prepare favorite Whole roast beef fillet by Matt Preston

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Whole roast beef fillet by Matt Preston. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Whole roast beef fillet by Matt Preston is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Whole roast beef fillet by Matt Preston is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 8 large baking potatoes
  • 2kg whole beef eye fillet
  • 1/2 cup good olive oil
  • Salt flakes
  • 12 long fat spring onions, tough outer layers peeled off
  • 4 red capsicums, halved, deseeded and deveined
  • Zest and juice of 1 lemon
  • 2 tsp horseradish cream
  • 2 garlic cloves, finely chopped (and mash up using flat side of knife with salt)
  • Black pepper, freshly ground
  • 1 cos lettuce, rough darker leaves removed, cut lengthwise into eigths
  • Small pot of sour cream
  • Chives or parsley, finely chopped

Method

  • Step 1
    Pre-heat the oven to 200C (180C fan-forced).
  • Step 2
    Wash and dry the potatoes and wrap in silver foil. Pop in the oven an hour before you want to eat.
  • Step 3
    About 45 minutes before you want to eat, heat up the oiled barbecue hot plate (or heavy roasting pan if you want to cook indoors).
  • Step 4
    Wipe the fillet dry and cut off any thin, shimmery, silver skin or sinew. Rub lightly with olive oil and a little flake salt.
  • Step 5
    When the hotplate (or roasting pan) is really, really hot, sear the beef on all sides. When you move to sear a new side, shift the fillet to find a new dry, hot point on the hotplate. This searing will take about 12 minutes to get a nice crustiness on the outside of the fillet.
  • Step 6
    Oil the spring onions and capsicum halves and pop on the barbecue. It?sOK if these catch a little as that charry sweetness adds another level of flavour complexity. When the beef is good and brown in places, drop the heat of the barbecue. If the barbecue has a lid, remove the meat and vegies from the direct heat (or turn off a set of burners). Let the meat cook through. This will take about 20 minutes, depending on how well cooked you want it and how thick the fillet is. (If you don?t have a lid, leave the fillet on the heat but turn all the burners all the way down.)
  • Step 7
    To make the dressing, mix half the olive oil with the lemon juice, horseradish, garlic and loads of black pepper. Season to taste. (Note that we?ll be using the zest for garnish later.) Add more horseradish if the lemon is too pronounced. Now pour in the rest of the olive oil. Don?t whisk. You want the dressing to look split and not emulsified.
  • Step 8
    Check the potatoes. They should be cooked.
  • Step 9
    When the meat is almost done to your liking, take it off the heat to rest for 10 minutes. Cover loosely with foil and an open copy of the local paper to keep the heat. This heat will continue to finish off the cooking of the meat. Slice the beef about finger thick.
  • Step 10
    I like to serve this on a large wooden chopping board. Place the lettuce along the bottom edge of the board. Slice each half roast capsicum into four slices and place along the top edge with the roasted spring onions. Place the beef slices along the middle of the board and dress with the horseradish vinaigrette.
  • Step 11
    Put potatoes in a bowl on the side, garnish with sour cream and chopped herbs (chives or parsley) and lemon zest.

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