Did this again on Saturday night and have made some vital adjustments to the recipe. We also added green beans with tomatoes which went pretty well.
As usual too much meat and too many potatoes were consumed but .. who cares.
It was also washed down with a couple of very nice bottles of Il Bruciato
Roast Beef with Rosemary
Ingredients For 6
1kg - 1.5kg Piece of beef from the thick end of the fillet
sea salt and ground black pepper
10 - 15 sprigs of fresh rosemary (or more if they are short. You need to cover the whole length of the meat)
extra virgin olive oil
1 glass red wine, preferably Chianti.
Pre heat oven to 225c
season fillet all over with s and p
a layer of rosemary on a board using half the sprigs, place the fillet
on top and then cover with the remaining rosemary. it should be
Now tie with butchers string (or the great silicone ties Martha gave me)
a roasting tray in which the beef will fit snugly. Drizzle the tray
with olive oil, add the filet and then drizzle more oil over. Place a
piece of foil over loosely and put into the oven.
River cafe recipe says to roast for 10 minutes, then turn the meat over,
add the wine, replace the foil and return to the oven for a further 15
minutes for medium rare. My experience has been that means that the meat
is extremely rare even for a blood loving carnivore like me. I would
cook it for at around another 5 minutes but obviously caution is required
to avoid over cooking. If you have a decent meat thermometer (and lets face it everyone should have one) you want the meat
to be between 47 and 50 degrees at the centre when you take it out of
Once you have removed the beef from the oven
let the beef sit in the roasting pan for 5 minutes. Now remove the
rosemary and place the meat on a warm serving dish. It's amazing how much the beef will continue to cook as it cools down. Do not worry if it looks a bit bloody when it comes out .... hold your nerve AND don't be tempted to carve it to check. Have faith!
Strain the juices
into a jug and serve the beef cut into slices about 1cm thick with a
little of the wine juices and plenty of olive oil poured over it.
Roast potatoes from Lucca
1.75kg waxy potatoes
2 small red onions peeled
6 garlic clove, peeled and kept whole
4 sprigs fresh rosemary
6 sprigs fresh sage
120ml dry white wine
100ml ex virgin olive oil
sea salt and freshly ground black pepper
1 generous teaspoon fennel seeds crushed
Pre heat oven to 200c
peel potatoes and slice into fairly fine slices (5mm) use a mandoline if you can.
Put them in cold water to wash off excess starch, drain and pat dry and then put in a large mixing bowl.
slice the red onion and, keeping the garlic cloves whole just press
them to partly crush them. Wash the herbs and pull the leaves from the
woody stems.. Add the onion, garlic and herbs to the bowl. Add the rest
of the ingredients and toss well to make sure the potatoes and herbs are
coated with the oil and wine.
choose a baking tray that will fit
all the potatoes in spread in not too thick a layer (but not too thin
or they will burn at the edges). Cover with foil and bake in the oven
for 35 mins.
Remove the foil , then, using tfork, break up all of the the potatoes and herbs to make a rough
mash. Drizzle with olive oil.
Return the tray to the hot oven
and roast for a further 45- 50 mins, until the potatoes are brown and
crisp and still light and fluffy underneath.Keep an eye on them and don't let them burn.
Green beans with tomatoes
1 500g jar or tin of peeled plum tomatoes
1kg green beans, tailed
3 garlic cloves, peeled and chopped
3 tablespoons olive oil
1 bunch fresh basil leaves
extra virgin olive oil
Blanch the beans in salted boiling water until tender. Drain and set aside.
Heat the olive oil in a thick-bottomed saucepan and add the garlic. Gently
fry before adding half of the basil and season.
Add the tomatoes, and
keeping the heat high, cook to reduce to a thick sauce, which should take 10
Add the beans, stir to combine and season with black pepper. Add
the remaining basil leaves and serve drizzled with extra virgin olive oil.