Ingredients
Beef
-
1 × 3 kg whole scotch fillet
- 2 tbsp olive oil
- 1 tbs beef tallow (for searing)
- 1 tsp cracked black pepper
- 2 brown onions, thickly sliced into rings
- 2 tbs unsalted butter (divided)
- 6 sprigs fresh thyme
Duck Fat Roast Potatoes
- 2 kg potatoes, peeled and cut into 5 cm chunks
- 5 tbsp melted duck fat (or olive oil)
- Sea salt flakes and cracked black pepper
Broccolini
- 3 bunches broccolini
- 2 tbsp olive oil
- Sea salt flakes and cracked black pepper
Butter for searing
- 2 tbsp unsalted butter
- 2 sprigs fresh thyme
Red Wine Pan Jus
- ¼ cup strained pan juices (include a few buttery onions if desired)
- 300 ml dry red wine (Cabernet Sauvignon or Shiraz)
- 50g eschalots, finely chopped
- 1 small bay leaf
- 3 sprigs fresh thyme
- A pinch of fresh cracked black pepper
- 500 ml beef stock
- 1 tbsp tomato paste
- 40g cold unsalted butter, diced
- 1 tsp red wine vinegar
- Salt to taste
- 1 tbs finely chopped parsley (optional)
Method
Prepare the beef
Remove the beef from the fridge 2 hours before cooking. Trim away the silvery membrane, leaving a thin layer of fat for flavour and moisture. Pat dry with paper towel, then rub all over with olive oil, salt and pepper. When ready to cook, preheat the oven to 160c fan forced (180c conventional). Line a roasting tray with the thickly cut onion rings and a few thyme sprigs. Dot the onions with 1 tbsp butter. Place the fillet on top and roast for 1 hour and 50 minutes, or until a meat thermometer reads 52c for medium rare. Always use a thermometer as ovens vary.
Prepare and roast the potatoes
While the beef starts roasting, parboil the potatoes in salted water for 10 minutes. Drain well. Toss with melted duck fat, season with salt and pepper, and spread on a hot tray. After the beef has been roasting for 30 minutes, place the potatoes in the oven alongside it and cook until the beef is ready to rest. When the beef comes out, increase the oven to 220c fan and roast the potatoes for another 25 minutes ( turning halfway) until crisp and deep golden.
Rest the beef
Once the beef reaches 52c, remove from the oven, cover loosely with foil and rest for 30 minutes. While it rests, finish crisping the potatoes as above.
Make the red wine pan jus
In a saucepan, heat a small knob of butter, add eschalots, thyme, bay leaf and cracked pepper. Cook gently for 3 minutes until soft and fragrant. Add tomato paste and cook for 1 minute. Pour in the red wine and simmer until reduced by half. Stir in the beef stock and ¼ cup of strained pan juices. Simmer gently for 12 minutes. Strain for a smooth texture if desired. Off the heat, whisk in the cold butter until glossy. Add the red wine vinegar and season to taste. Stir through parsley if using. Keep warm off the heat.
Sear and baste the beef
After resting, heat a large cast iron pan over medium high heat until hot. Add the beef tallow and sear the fillet for 3 minutes per side, or until well browned, turning gently to develop an even crust. Add the butter and thyme, baste continuously for 1 minute as the butter foams and glazes the meat. Transfer to a board or platter.
Prepare the broccolini
Trim 2 cm of the ends and peel any thick lower stems. If the bunches are large, slice longer pieces in half lengthwise for even cooking. Heat olive oil in a frying pan over medium high heat. Add the broccolini, season, and cook for 6 minutes, turning once, until lightly charred and tender crisp.
Serve
Arrange the beef on a serving platter, spoon over pan butter. Arrange the potatoes and broccolini around. Serve the warm jus in a small jug on the side. To carve, slice across the grain into 1 cm slices at the table.
