Slow roast fillet of beef
The beef should be at room temperature before going into the oven, so it's essential to take it out of the fridge a good 1½ to 2 hours before cooking. Tying it with string will keep it in good shape during the long, slow cooking which is best done on a shallow-sided tray to ensure air flow. Resting allows the meat fibres to reabsorb juices. A whole scotch fillet can also be cooked this way although you will have to add an extra hour's cooking time.
Any favourite sauce, well not tomato, please, will complete the meal. I'm serving this with Peter Gordon's miso mustard sauce. It's sweet, sharp and hot, and a soft-whipped creamy horseradish and tarragon sauce.
For the beef
For the miso mustard
For the tarragon cream dressing
To make the beef
- Heat the oven to 100C.
- Spread the fillet thickly with the mustard and place in a shallow roasting dish or deep-sided oven tray.
- Roast in the preheated oven for 2 hours. Remove and allow to rest for 10 minutes before carving. The beef can be set aside, covered, and served when ready.
To make the miso mustard
In a saucepan over a moderate heat, stir together the miso, mirin, sake and caster sugar. Bring to the boil, lower to a simmer and stir constantly for 3-4 minutes or until the mixture has thickened. Remove from the heat and cool for 5-10 minutes before stirring in the mustard.
To make the tarragon cream dressing
- Beat the egg, sugar and tarragon vinegar together in a heatproof bowl. Put the bowl over the top of a saucepan full of simmering water and stir constantly until the mixture is thick. Remove from the heat and cool. (Alternatively microwave on 50 per cent power for 30-60 seconds.)
- Beat the cream until it just begins to thicken. Fold the cooked egg mixture, ginger and chopped tarragon into the whipped cream. Serve, chilled, with the beef.