Australian Functional Ingredients – by Vic Cherikoff

Fillet of Beef with Pepperberries

800g butt fillet of beef, well trimmed
1 tablespoon Yakajirri
1 tablespoon black poppy seeds
½ tablespoon Alpine pepper
1 teaspoon dry, milled pepperberries
1 piece of paperbark*, thinned and trimmed
natural string or twine

Make sure the fillet is well trimmed of fat. On a BBQ, griddle or in an oiled heavy pan, sear the beef on all sides.

Meanwhile, mix the Yakajirri, poppy seeds, Alpine pepper and pepperberries and once the beef is seared, coat the fillet on all sides with the spice mix.

Wrap the fillet in paperbark, tie up and place in refrigerator to ‘set’. When ready to cook, heat a heavy based pan or grill until very hot. Place parcel of meat into pan or grill and cook without turning for 4 minutes. Turn and keep turning every few minutes for 10-15 minutes, this will give a rare result. For medium, cook a further 5-10 minutes, turning until roast feels firmer.

Remove from the heat and allow to cool in the wrap. Refrigerate if not using within 1 hour. At time of serving, unwrap parcel and slice. Serve with chutney or salsa and salads.

This recipe was modified from Family Living Magazine – June / July 1997.

  • If you can’t find any paperbark, use our paperbark smoke oil as a drizzle over the seared beef. Then either wrap in baking paper and oven bake or wrap in prepared pastry as for a beef Wellington.

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Vic Cherikoff