Ingredients:
Beef
- 1 x scotch fillet, trimmed
- 2 teaspoons rosemary, roughly chopped
- 3 cloves garlic, crushed
- 3-4 fresh bay leaves
- 1 tablespoon of seeded mustard
- 2 teaspoons thyme, roughly chopped
- ¼ cup balsamic vinegar
- 1 tablespoon crushed black peppercorns
- sea salt
- extra virgin olive oil, for cooking.
Horseradish Sauce – Makes 3/4 cup
- 1/4 cup mayonnaise. 1/4 cup sour cream
- 1 tablespoon Dijon mustard. 2 scallions, finely chopped
- 2 teaspoons prepared horseradish.
Tonnato
- 2eggs, at room temperature
- 185 gm canned Italian tuna in oil, drained well
- 225 gm (¾ cup) whole-egg mayonnaise
- 50 gm (¼ cup) capers in vinegar, rinsed and finely chopped, plus extra to serve
- 2 golden shallots, finely chopped
- 2 anchovy fillets, finely chopped
- Juice of ½ a lemon, or to taste
Tarragon Mustard Aioli – Makes About 2/3 Cup
- 1/2 cup mayonnaise
- 1 small garlic clove, crushed and minced fine
- 1 tbsp finely chopped fresh tarragon
- 2 tbsp Dijon mustard
- Salt and fresh ground black pepper to taste