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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
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50BestTalks brings World’s best chefs to Sydney and Melbourne
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Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

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Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

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Stéphane Reynaud: Filet de boeuf piqué d’ail aux escargots (garlic-studded fillet of beef with snails)


You'll need

1 beef eye fillet (about 1.25kg) 10 garlic cloves, 5 halved and 5 thinly sliced 80 gm butter, coarsely chopped 1 tbsp walnut oil 100 ml white wine 48 canned snails (see note) 4 golden shallots, roughly chopped 1 small bunch flat-leaf parsley, coarsely chopped 50 ml pastis 2 tbsp olive oil

Method

  • 01
  • Preheat oven to 200C. Stud the fillet with the garlic halves.
  • 02
  • Heat the butter in a flameproof casserole with walnut oil. Add the fillet and brown on all sides over high heat. Transfer to the oven and roast the beef for 20 minutes. Remove the beef from the oven, cover with foil and allow to rest in its own juices for 10 minutes.
  • 03
  • Deglaze casserole with wine. Add the snails, shallot and parsley and combine. Allow the snail mixture to reduce for 10 minutes, then add the pastis and flambé the whole dish.
  • 04
  • Heat the olive oil in a frying pan, add the sliced garlic and sauté until golden. Add the garlic mixture to the snails, and season with salt and pepper. Carve the fillet into thin slices and scatter over some of the snails and garlic mixture. Serve the rest on the side.
Note Canned snails are available from Simon Johnson and select delicatessens.

This recipe is from the July 2010 issue of Australian Gourmet Traveller. Reprinted from Rôtis ($49.95, hbk) by Stéphane Reynaud. Copyright © 2009. Published by Murdoch Books. Reynaud's recipes have been reproduced with minor Gourmet Traveller style changes.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Rustic, gutsy Gigondas.

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