Slice of spice

PORCINI CRUSTED BEEF FILLET

4 x 200g pieces beef eye fillet

Spice rub marinade

1 tbsp caster sugar

3 tsp sea salt

1 tsp dried chilli flakes

pinch freshly ground white pepper

2 tbsp dried porcini mushrooms

5 cloves garlic, peeled, finely chopped

1/3 cup extra virgin olive oil

Serves 4

Preheat oven to 200°C.

To make marinade, combine sugar, salt, chilli flakes, pepper and dried mushrooms, and grind to a fine powder in a spice grinder. Mix with garlic and olive oil and stir well to form a thick paste.

Rub paste over beef portions, coating them evenly. Marinate a minimum of 8 hours or overnight in the refrigerator.

In a large heavy-based pan, heat 2-3 tbsp of oil on high heat. Remove beef from refrigerator and brush off excess marinade. Seal beef on all sides until browned. When all pieces are sealed, place on a lined baking tray and put in oven to cook for 5-7 minutes, or until cooked as desired.

Allow to rest for 10 minutes prior to serving.

CAULIFLOWER GRATIN

600ml double cream

1/2 tsp ground nutmeg

sea salt and freshly ground pepper

1 medium head cauliflower

1/2 cup grated cheddar cheese

1/4 cup grated parmesan cheese

1/2 bunch chives, finely chopped,

to garnish (optional)

Serves 4

Preheat oven to 180°C.

In a medium saucepan, bring cream and nutmeg to the boil and simmer until reduced by half. Season with salt and pepper to taste.

Trim cauliflower and separate the florets. Place florets into a casserole dish and pour over cream mix. Sprinkle with cheeses and bake in oven for 20-30 minutes until golden.

Allow to cool slightly and sprinkle with chives, if desired, then serve.

SOMETHING TO DRINK

Monastrell
Also known as mataró, monastrell is a deep, meaty grape variety with round fruit tannins. Hailing from Alicante in Spain, the 2011 Telmo Rodriguez Al Muvedre ($20) is a perfect match for this dish, with a hint of herbs to suit the earthiness of the porcini mushrooms.

HOT TIPS

• Any cut of beef, or organic chicken breast with skin on, can be used for this recipe.

• The marinade can be used with lamb, chicken, pork, seafood or vegetables for roasting.

• The gratin is a crowd favourite. Make ahead of time if you are entertaining, even a day ahead.

• You can use fennel, broccoli or potato instead of cauliflower.

• These dishes would be great served with roasted baby carrots and a little herb butter.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.