Roast scotch fillet on French bread with greens, cherry tomatoes and lashings of onion and raisin chutney. A perfect weekend lunch – my lunch today in fact! Very easy and quick to prepare, if you have the chutney already made and bottled.
Another early Saturday morning walk to the Orange Grove Markets in Lilyfield yielded some lovely produce – fat red and brown onions, Jerusalem artichokes, baby salad greens, sugar snap peas, cherry tomatoes and French bread. The artichokes will be savoured later this week.
Sweet Onion and Raisin Chutney from July 2013 delicious. magazine.
100 gms raisins
300 mls sweet fortified wine (I used Pedro Ximenez sherry)
100 mls sunflower oil
1.5 kgs large onions, halved, thinly sliced (I used 1 kg only – it seemed to be enough – and a combination of red and brown onions)
1/2 cup firmly packed brown sugar
125 mls white wine vinegar
Sea salt and black pepper
Place the raisins and and wine in a saucepan over medium heat and bring to the boil. Immediately remove, then set aside to soak for 2-3 hours (or overnight).
Heat the oil in a large frying pan over a medium high heat. Add onion and cook, stirring frequently, for 30 minutes or until the onions are soft and starting to colour and stick to the pan.
Add the sugar, cook, stirring frequently for a further 30 minutes or until the onions are a rich brown colour.
Add the vinegar and soaked raisins, including the soaking liquid, then cook stirring often, for a further 30 minutes, or until the mixture is thick. Remove from the heat, and season with sea salt and black pepper.
Spoon into sterilized jars and seal.
Roast Scotch Fillet
350 – 500 gms piece scotch fillet (this is enough for 1-2 large sandwiches)
Sea salt and black pepper
1 tbl olive oil
1 tbl butter
Preheat the oven to 200 degrees C. Place a heavy based baking dish in the oven to heat through.
Thoroughly coat the fillet in salt and pepper on all sides. Drizzle with the olive oil over all sides. Place in a hot frying pan, searing quickly on all sides to caramelize the fillet. Turn the oven down to 180 degrees C. Place in the baking dish in the oven with the pan juices, adding the butter.
Cook 15 – 25 minutes depending on the weight of the meat and how well cooked you like it. The piece of beef I cooked was 350 gms, and I cooked it for 15 or so minutes for medium rare.
I used the skewer test – checking for “doneness” by inserting a skewer into the meat for a few seconds, removing and placing against my lip – cool means underdone, hot means cooked fine, scalding means overdone! I’m sure there must be a website somewhere that explains this principle a little more clearly!
Remove from the oven when cooked to your satisfaction and leave to rest for at least 10 minutes before slicing thickly.
Assemble the sandwich with the following ingredients or whatever takes your fancy:
French bread stick, butter, roast beef, cherry tomatoes, baby salad greens, sugar snap peas, sweet onion and raisin chutney, plenty of salt and pepper.
Can be eaten in the sunshine with a glass of something white and chilled or inside with a more robust red. I chose the latter…