Roast Rib-eye fillet with Miso-mustard sauce
Beef is under-utilised around Christmas time - we tend to stick to Seafood, Ham and Turkey but forget about the amazing Beef we have available to us in Australia. I love a Rib fillet because it has a nice amount of fat to keep the meat super juicy when cooking. I wanted to change up the classic sauce to accompany beef - mustard by incorporating some white miso paste into it to create a salty but sweet sauce.
Ingredients for the beef:
2.3kg Whole rib-eye fillet (trimmed and sinew removed)
2 tbsp Sea salt flakes
1 tbsp Cracked black pepper
2 tbsp Extra Virgin Olive Oil
Ingredients for the sauce:
8 tbsp White miso paste
4 tbsp Raw honey
4 tbsp Dijon mustard (or Japanese mustard if you have access to it)
2 tbsp Rice wine vinegar
Note: This sauce also works really well with ham!
Preheat oven to 150C (fan forced)
For the beef (ensure the beef is at room temperature before cooking otherwise it will affect the crust forming on the outside). Heat a large roasting dish on the stovetop until it is at smoking point (you may need to use elements if your stovetop doesn’t have a large central burner).
Salt and pepper the fillet on all sides. Add the olive oil into the pan and swirl to disperse evenly. Add the fillet to the pan, cooking for about 4 minutes on each side until a golden crust has formed on all sides.
Once the beef has been browned on all sides, place onto a baking rack and then into a roasting dish. Place beef in the oven and cook for approximately 1 hour or until the internal temperature has reached 55 degrees.
While the beef is cooking, prepare the sauce. Combine all ingredients in a bowl and whisk slowly to combine. Set aside at room temperature until ready to serve.
Once beef has cooked, take out of the oven and place onto a resting place (ensure it has edges to catch any of the juices). Loosely cover the beef with aluminium foil and leave to rest for at least 20 minutes.
Once beef has rested, slice evenly and serve with the Miso-mustard sauce.
My ‘Popeye’ potato salad
I love potato salad. Its always a crowd pleaser! This version has some added goodness in the form of spinach so you feel less guilty eating lots of it, plus you can't even taste that it is in there.
1.5kg Washed baby potatoes
1 tsp Salt
200ml Whole egg mayonnaise
150ml Full Sour Cream
2 tbsp Dijon mustard
1 Bunch of dill, leaves only, finely chopped
250g Packet of frozen spinach, defrosted
200g Polski Ogorki gherkins, finely diced
Salt and Pepper to taste
1 Bunch of dill
1. Place potatoes into a large saucepan and just cover with water. Add salt. Bring to a boil, lower the heat, and simmer until potatoes are tender (test with a sharp knife or skewer), about 5 to 8 minutes depending on their size.
2. While potatoes are cooking, prepare the sauce. Gently squeeze the defrosted spinach until almost all the water has been squeezed out. Place spinach and all remaining ingredients into a large bowl and mix to thoroughly combine. Set aside in the fridge.
3. Once potatoes have cooked, drain thoroughly and leave potatoes to cool until they reach room temperature.
4. Combine cooled potatoes and sauce. Serve potato salad on a bed of dill sprigs.
This dessert is super easy to make and can be made ahead of time. I like using the savoiardi sponge fingers because you can soak them in any combination of things and they soak up all the flavour. You could swap the strawberries in this for raspberries, blueberries or even currants would be delicious.
Ingredients for the Dark Chocolate Mousse:
75g 70% Dark Chocolate
25g Milk Chocolate
150g Thickened cream
25g Caster Sugar
2 Egg yolks
1/4 tsp salt flakes
Ingredients for Strawberry sponge fingers:
4 x Savoiardi sponge fingers
100g Good quality Strawberry jam
Ingredients for Vanilla Marscapone:
1/2 tsp vanilla
Ingredients for Strawberries:
250g punnet of strawberries, diced, stalks removed
Juice from half a lemon
1 tsp icing sugar
4 serving glasses
Freeze dried raspberry powder to dust (optional)
1. For the Chocolate Mousse, melt both chocolates in the microwave until just melted. Leave to cool and reach room temperature.
2. Whip the cream to soft peaks. Place in the fridge to keep cold.
3. Bring the sugar and water to the boil in a small pan. Quickly whisk the egg yolks together in a bowl using a stand mixer fitted with the whisk attachment. Once the sugar and water has dissolved and formed a thick colourless syrup (approximately 115 - 120 degrees) slowly pour into the whisked egg yolks (you may need to turn off the mixer while you pour in the syrup). Whisk the yolks and syrup on high for 3-4 minutes, until it is thick and holding soft peaks (This is called a Sabayon).
4. Now that all the elements are ready, use a whisk to mix half the whipped cream into the melted chocolate until smooth and shiny. Still using the whisk, fold in the remaining cream. When the white streaks just start to disappear, add the sabayon and incorporate gently.
5. The mousse should be just combined, without any streaks. Place mousse in the fridge until ready to assemble the cups.
6. For the Vanilla Marscapone, place ingredients in a bowl and whisk thoroughly to combine. Place in fridge until ready to assemble the cups.
7. For the Strawberries, place all ingredients in a bowl and using a spoon, gently combine. Let the strawberries sit at room temperature until ready to assemble the cups.
8. For assembly of the cups, place 2 tsp of strawberries in the base of the glasses, then 2 tbsp of Chocolate Mousse and then 1 tsp Marscapone.
9. For the Strawberry sponge fingers, combine the jam and the water in a bowl and whisk until combined. Gently dip one biscuit in the mixture at a time, ensuring it is fully submerged in the mixture, then place sponge finger in the serving glasses. Repeat this until all sponges fingers have been done.
10. Continue layering the glasses with 1 tbsp Chocolate Mousse, 1 tsp of Marscapone and lastly 1 tbsp strawberries. Dust the tops with some freeze dried raspberry powder. Serve!
By Tessa Boersma