I don’t know who said it, but beef is better with butter and this indulgent flavour combo takes this classic, special occasion cut to a whole new level of deliciousness.
Serves: 6-8
INGREDIENTS
FOR THE FULL RECIPE CHECK OUT THE CHRISTMAS ISSUE OF DISH, ON-SALE IN NEW ZEALAND ON NOVEMBER 6TH, OR AVAILABLE TO BUY AT YOUR LOCAL SUPERMARKET OR BOOKSTORE.
METHOD
Preheat oven to 220°C fan bake. Put a glug of olive oil in a shallow baking tin then place in the oven to preheat.
Remove all the silverskin from the fillet and tie at intervals with kitchen string.
Season generously with salt and pepper. Place in the preheated baking tin and roast for 25 minutes for medium-rare beef. Wrap the tray in foil and leave to rest for 20 minutes for the beef to set up and finish the cooking process.
TO SERVE: Transfer to a serving platter and serve with the Porcini butter.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!