Nothing says picnic like a baguette, and these beauties can be made a couple of hours in advance and transported uncut.
- 200 ml thickened cream
- 50 gm (¼ cup) Dijon mustard
- 75 gm finely grated parmesan
- 2 tbsp olive oil
- 1 small beef fillet (about 1kg), trimmed
- 2 sourdough baguettes
- 2 cups (loosely packed) wild rocket
Roast tomato and currant chutney
- 1.2 kg large cherry tomatoes, such as Johnny love bites
- 2 long red chillies
- 80 ml (1/3 cup) olive oil
- 2 Spanish onions, finely chopped
- 2 garlic cloves, finely chopped
- 100 ml red wine vinegar
- 200 gm light brown sugar
- 2 tbsp currants, soaked in warm water until plump, water discarded
- 1For 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.
- 2Combine 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.
- 3Preheat 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.
- 4Halve 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 Traveller.
Drink Suggestion: 2008 All Saints Estate Family Cellar Shiraz. Drink suggestion by All Saints Estate