200 mlthickened cream50 gm (¼ cup) Dijon mustard75 gm finely grated parmesan2 tbsp olive oil1small beef fillet (about 1kg), trimmed2sourdough baguettes2 cups(loosely packed) wild rocketRoast tomato and currant chutney1.2 kg large cherry tomatoes, such as Johnny love bites2long red chillies80 ml(1/3 cup) olive oil2Spanish onions, finely chopped2garlic cloves, finely chopped100 mlred wine vinegar200 gmlight brown sugar2 tbsp currants, soaked in warm water until plump, water discarded
For roast tomato and currant chutney, preheat oven to 180C. Scatter tomatoes and chillies on 2 oven trays lined with baking paper, drizzle with 2 tbsp oil and roast until golden (30 minutes). Remove skin and seeds from chillies if desired, finely chop flesh and set aside with tomatoes. Heat remaining olive oil in a saucepan over medium heat, add onion and garlic and stir occasionally until tender (10-12 minutes). Add tomato, chilli, vinegar and sugar, season to taste, reduce heat to low and stir occasionally until thick (45-55 minutes). Season to taste, stir in currants and set aside to cool. Makes 500ml.
Combine cream and mustard in a small saucepan over medium heat, bring to just below the simmer, add parmesan, stir until melted, season to taste and set aside to cool.
Preheat oven to 140C. Heat olive oil in a large frying pan over high heat, season beef fillet to taste and cook, turning occasionally, until browned (1-2 minutes each side). Transfer to an oven tray and roast until cooked to your liking (25-30 minutes for medium-rare). Set aside to rest (30 minutes), then thinly slice.
Halve baguettes lengthways and spread bases with chutney. Top with roast beef and rocket, drizzle with mustard cream, season to taste and serve.
This recipe is from the May 2012 issue of Australian Gourmet