Barbecued Beef with Summer Tomato Sauce
Serves 8.
Prep 20 minutes (plus standing).
Cook 1 hour 5 minutes.
You’ll need unwaxed kitchen string.
Ingredients
1.6kg piece beef scotch fillet.
1/4 cup extra virgin olive oil.
1 tablespoon wholegrain mustard.
1 tablespoon Worcestershire sauce.
Steamed greens, to serve.
Summer Tomato Sauce
1 tablespoon extra virgin olive oil.
1 brown onion, finely chopped.
2 garlic cloves, crushed.
500g cherry tomatoes, halved.
410g can of crushed tomatoes.
1/3 cup chicken stock.
1 tablespoon Worcestershire sauce.
2 teaspoons chopped fresh thyme.
Pinch of brown sugar.
Photography by Nigel Lough.
Method
1) Preheat a barbecue (with hood) grill and hotplate on medium-high. Tie beef with kitchen string at 4cm intervals.
2) Heat half of the oil in a large frying pan over medium-high heat. Cook beef, turning, for 5 minutes or until browned all over. Transfer to a flameproof roasting pan. Combine remaining oil, mustard and Worcestershire sauce in a bowl. Brush half of the mustard mixture over beef. Season with salt and pepper.
3) Turn off barbecue grill, and reduce hotplate heat to medium. Place roasting pan on grill. Cook beef, with hood closed, for 1 hour for medium or until cooked to your liking, brushing with remaining mustard mixture during cooking.
4) Meanwhile, make Summer Tomato Sauce. Heat oil in a saucepan over medium-high heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add cherry and crushed tomatoes, stock, Worcestershire sauce, thyme and sugar. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally for 20 minutes or until tomatoes have collapsed and sauce thickens slightly. Season with salt and pepper.
5) Remove roasting pan from barbecue. Cover loosely with foil. Stand for 15 minutes to rest. Serve beef with tomato sauce and steamed greens.
Recipes for Summer
► Frozen Passionfruit Sponge Cake
► Spring Greens Salad with Whipped Goat’s Cheese Dressing