Preheat the oven to 180°C/160°C fan or barbeque kettle (Weber) to a medium setting. Pat the scotch fillet dry with a paper towel. Mix three-quarters of the butter with the mustard, thyme, and teaspoon of salt and freshly cracked pepper. Rub the scotch fillet with the butter mix and place it in a baking tray, in the oven, or in the indirect-heat area of the BBQ. Cook for 70-90 minutes or until the internal temperature reaches 60°C. Remove from heat, cover loosely with aluminium foil and rest for 20 minutes in a warm place.
Meanwhile, make the gravy by gently simmering the porcini in the beef stock and red wine for 60 minutes or until reduced by two-thirds. Add any pan juices. Melt the remaining butter and add the flour, mixing well to form a roux. Add to the reduced stock, stirring constantly over medium heat for several minutes until thickened. Season to taste.
Slice the beef thinly and served with roast vegetables and the porcini gravy.
This is a modern classic, first served by Giuseppe Cipriani Harry’s Bar in Venice in the 1950s. It’s the mix of salty, rich, sharp and clean flavours that make it an ideal match to light red wines or even textural whites. Some chefs pound out sirloin steak, others soft-freeze eye fillet and shave it on a meat slicer. We’ve added some easy-to-make sauces – a parmesan crème fraiche and a spring onion gel - that are so good you’ll find ways to use them in other dishes too.
There is nothing like a chicken sandwich. The secret is very fresh bread, way too much fresh butter, a velvety handmade real - egg mayonnaise and delicately poached chicken. For the mayo, use lightly flavoured extra virgin olive oil or good quality vegetable oil. Remember to refrigerate the mayo immediately after use as it is made with raw eggs.
A fast and healthy midweek meal that is guaranteed to have them asking for seconds. You can use iceberg lettuce instead of cos lettuce or microwave some tortillas and serve hot and soft. Serve with Mexican beans, butter-fried mushrooms and some hot chilli sauce. Just be sure to brown the meat to get that deep, rich, south-of-the-border flavour.