Ar­gen­tinian-style scotch fil­let ‘a la cruz’

Roast your steak over coals and team it with mini pump­kin pan­cakes for a fi­esta of South Amer­i­can flavour.

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 1 hour Cooking time 2 hours Serves 8

1 small but­ter­nut pump­kin 2.5kg whole scotch fil­let Sea-salt flakes, to sea­son 1 Tbsp co­rian­der seeds

2 tsp black pep­per­corns

2 tsp cumin seeds

1 tsp car­away seeds

¼ cup di­jon mus­tard

1½ cups Greek yo­ghurt 2 free-range eggs

2 cups self-rais­ing flour, sifted 100g blue cheese, crum­bled Large pinch fine salt

2 Tbsp ex­tra vir­gin olive oil Rocket and radish salad, to serve

STEP 1 Wrap the whole pump­kin tightly in 2 lay­ers of foil. Place to the side of hot coals in a mod­er­ate fire or bar­be­cue. Cook for 1 hour, turn­ing 2 or 3 times (see Cook’s tip for oven method). Set aside to cool.

STEP 2 Use a sharp knife to slice ¾ of the way through the scotch fil­let to but­ter­fly open and gently score both sides. Sea­son well with salt. Com­bine co­rian­der, pep­per­corns, cumin and car­away seeds in a mor­tar and pound to a coarse pow­der.

Rub mus­tard all over the beef, then sprin­kle with spice mix­ture.

STEP 3 Take a sec­tion of steel re­in­forc­ing mesh that mea­sures 1500 x 1700mm. Us­ing 2 long metal skew­ers, thread through 1 side of the meat. Drape skewer-side down over mesh and se­cure with 20-25cm lengths of wire (about 2mm thick). Lean over coals at a 45° an­gle and cook for 20-25 min­utes. Flip over and con­tinue cooking un­til medium. Set the meat aside to rest.

STEP 4 Mean­while, scoop out pump­kin flesh, dis­card seeds, and put 1½ cups in a large bowl along with yo­ghurt and eggs. Mix un­til well com­bined, and fold in flour, cheese and salt. Heat oil in a large fry­ing pan over medium heat and spoon in ta­ble­spoons of mix­ture. Cook in batches for 1-2 min­utes each side, turn­ing when golden. Con­tinue with re­main­ing bat­ter, trans­fer to a plate and cover with foil to keep warm. Serve beef sliced with pump­kin pan­cakes and salad on the side.

Fast Ed whips up four of your new faves in Ex­mouth, WA, see page 165 for travel tips! Ar­gen­tinian-style scotch fil­let, Grilled kan­ga­roo fil­let with fire-roasted ve­g­ies, Prawn Po-boys and Lime and co­conut red em­peror.

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