Ingredients
Cajun Spice Paste
- 1 shallot of very small pickling onion, peeled and finely chopped
- 2 tablespoons sundried or plain tomato paste
- 2-4 cloves garlic, crushed, peeled and finely chopped
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon white pepper
- 2 teaspoons Tabasco sauce or 1/2 teaspoon cayenne pepper
- Pinch celery seeds
Scotch Fillet and Salsa
- 1-1.5 kg beef Scotch fillet
- 4 tablespoons Cajun spice paste (above)
- about 12 rashers rindless streaky bacon
- 2 large juicy tomatoes
- 1 green capsicum, deseeded and finely diced
- 1/2 small red onion, peeled and diced
- 2 tablespoons chopped fresh parsley
- Tabasco sauce to season
Steps
To make the spice paste, put all the ingredients in a small food processor and process to form a paste. Alternatively, for a chunky paste, just mix the ingredients together. Transfer to a jar, seal and refrigerate. Use within 10 days.
Remove the Scotch fillet from the fridge at least 1 hour before cooking.
Preheat the oven to 160C. Line a shallow-sided baking tray with baking paper. Set the rack just below the centre of the oven.
Take note of the weight of the meat. Sit the meat on the prepared tray and evenly spread all but 1 tablespoon of the spice paste over the meat.
Take each rasher of bacon and place on a chopping board. Using the back of a cook’s knife, stretch the rashers. Carefully wrap the Scotch fillet in the streaky bacon – overlapping each rasher just a little as you do this – placing the ends of the bacon underneath the fillet.
Roast in the preheated oven for 20 minutes per 500 grams for rare or 25-30 minutes per 500 grams for medium meat.
Stand for 10 minutes before carving. While the meat is cooking or standing, prepare the salsa.
To make the salsa, blanch, peel and halve the tomatoes horixontally. Squeeze out the excess juice and seeds. Dice the flesh and mix with the capsicum, onion, remaining spice paste and parsley. Season with Tabasco sauce.
This is delicious served thinly sliced with a crispy green salad.
Source
Slow Cooked by Allyson Gofton
