I don’t know who said it, but beef is better with butter and this indulgent flavour combo takes this classic, special occasion cut to a whole new level of deliciousness.
Serves: 6-8
INGREDIENTS
FOR THE FULL RECIPE CHECK OUT THE CHRISTMAS ISSUE OF DISH, ON-SALE IN NEW ZEALAND ON NOVEMBER 6TH, OR AVAILABLE TO BUY AT YOUR LOCAL SUPERMARKET OR BOOKSTORE.
METHOD
Preheat oven to 220°C fan bake. Put a glug of olive oil in a shallow baking tin then place in the oven to preheat.
Remove all the silverskin from the fillet and tie at intervals with kitchen string.
Season generously with salt and pepper. Place in the preheated baking tin and roast for 25 minutes for medium-rare beef. Wrap the tray in foil and leave to rest for 20 minutes for the beef to set up and finish the cooking process.
TO SERVE: Transfer to a serving platter and serve with the Porcini butter.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!