ARGENTINIAN-STYLE SCOTCH FILLET ‘A LA CRUZ’
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. Set aside to cool. (To oven roast, cook at 180°C for 2 hours, no foil required.)
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 1500 x 1700mm. Using 2 long metal skewers, thread through 1 side of the meat. Drape skewer-
Argentinian-style scotch fillet