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