Fillet of Beef Rolls with Black Olive and Currant Relish
Photography Nick Tresidder.
INGREDIENTS
Beef
500 gram piece fillet or sirloin
1 tablespoon each sea salt and coarsely ground black pepper
Lemon Mayonnaise
½ cup good quality mayonnaise
finely grated zest 1 lemon
1 teaspoon Dijon mustard
1 clove garlic, crushed
Black Olive and Currant Relish
50 grams pitted Kalamata olives
50 grams currants, soaked in cold water for 15 minutes
1 tablespoon fresh marjoram or other soft herb
1 teaspoon port or brandy
To assemble
6 long crusty rolls
butter
6 slices havarti cheese
slices vine-ripened tomatoes
lettuce or rocket leaves
12 slices crisp cooked streaky bacon
METHOD
Preheat the oven to 200°C.
Lightly brush the beef with olive oil and roll in the combined salt and pepper. Heat a sauté pan and quickly sear on all sides. Roast for 20- 25 minutes for medium rare. Cool then slice thinly.
Mayonnaise: Whisk the ingredients together and season to taste.
Relish: Finely chop the olives, currants and the marjoram. Tip into a bowl, stir in the port and season with freshly ground black pepper.
To assemble: Slice the rolls in half leaving them hinged on one side. Butter both sides then spread with the lemon mayonnaise.
Fill the rolls as follows: a generous amount of sliced beef, cheese, bacon and tomatoes then salad leaves. Top with a spoonful of relish.
Place in a suitable lined container or wrap each roll in baking paper and secure with string. Makes 6 rolls
Menu: pack a summer picnic with Stilton, Spiced Walnut and Celery Pâté with Toasted Walnut Bread, Asian Noodles with Sesame Dressing and Barbecue Pork, A Red Salad, and Sour Cherry and Chocolate Meringue Cookies.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.