A favourite on the menu at Grazing at Gundaroo, in the Yass Valley.
Time: 40 minutes
1kg flat iron steak, beef flank, sirloin or rib eye
For the basting:
Juice of 5 lemons
5 anchovies fillets
1 sprig rosemary (picked)
1 tablespoon Dijon mustard
For the herb butter:
250g softened salted butter
1 sprig tarragon (picked and finely chopped)
1 bunch flat leaf parsley (picked and finely chopped)
1 bunch chervil (picked and finely chopped)
1 egg yolk
1 tablespoon Dijon mustard
Cracked black pepper
Firstly, prepare the basting; Measure the quantity of lemon juice in millilitres and separately measure the same quantity of vegetable oil. Place the juice in a blender or a stick blender, add the anchovy fillets, rosemary, Dijon and a pinch of sea salt. Blend together well, while blending slowly add the vegetable oil in a steady stream until emulsified. The basting can be prepared ahead of time and stored in the fridge for up to a week. Its versatility allows it to be used on meat, chicken, fish and vegetables that are to be barbequed over coals or flame.
Next, prepare the herb butter; Place all the ingredients in a food processor or mix together in a large bowl using electric betters or a spoon. Mix until well combined and the butter has creamed slightly. Place in a container until required. The butter will last up to a week in the refrigerator. You might also like to use the remaining butter on bread or other cooked meats and vegetables.
Remove the steak from the fridge and season both sides with salt, cover and allow to come to room temperature, this will reduce the overall cooking time. Turn on the barbeque plate and heat the grill. Baste the cut of beef with the lemon basting on both sides, place on the hot char-grill of the barbeque, and baste again. Turn the steak as regularly as you like basting each time. Cook the cut of meat to your liking, cover and allow to rest for half the cooking time somewhere warm. Resting allows the cut of beef to ‘relax’ and release its juices. Once rested, turn on an open flame or electric grill, slice the beef into equal pieces and place in a serving dish. Lay a thick portion of butter over the top of the steak and place under the grill or (if you have one) lightly hit the butter with a blow torch until partially melted. Serve with triple cooked chips or roast potatoes and a fresh salad.
This recipe was kindly supplied by Kurt Neumann, Executive Chef at Grazing at Gundaroo in the Yass Valley. Grazing was featured in Season 1, Episode 3 of Foodie Trails.
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