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Foodie Thursday

It's Foodie Thursday and chef Nigel Barden has another treat in store! Plus there's a brand new confession for the collective's conscience!

Matt has the sports news, Rebecca is on they money and Sally updates the travel.

Release date:

1 hour, 55 minutes

Last on

Thu 31 Oct 2013 17:05

Peat Roasted Beef Fillet

Cooking with peat gives a wonderful earthy and slightly smoky taste that really suits beef. You also get pink, juicy roasted meat that allows you to brag about bringing true terror to the kitchen.

 

Serves 8

 

Prep time:  10 mins

 

Cooking time:  60-90 mins

 

Ingredients

 

1kg beef fillet (preferably organic or free-range)

80g BrookLodge organic steak rub (or make your own with salt & pepper & half the amount of your favourite dried herbs such as thyme, rosemary, oregano, a dash of chilli powder & a some crushed fresh garlic)

50ml rapeseed oil (preferably organic)

2kg 100% organic peat

 

Method

1.Preheat the oven to 220C / gas mark 7.  

 

2.Cut the beef fillet in half (or quarters if you have a small oven), coat with some rapeseed oil, before massaging in the steak rub & put to one side.

 

3.Heat a large frying pan with the remaining rapeseed oil & seal the beef on all sides to a nice brown colour.

 

4.In a large roasting tray, place enough of the peat to line the bottom of the dish (about a 2cm layer).

 

5.On top, place both pieces of beef lengthways & cover with the rest of the peat, patting & pressing to form the shape of the meat.

 

6.Put in the oven & immediately reduce the heat to 200C / gas mark 6 & roast for at least an hour (although 90 mins would be fine).  

 

7.When cooked, remove from the oven & rest for 15 mins, before taking the beef out of the peat.  Rub with paper towel to take off most of the excess peat.

 

8.Carve & serve.

 

Nigel's Top Tips

  • You can leave it to cook on a low heat for up to 2hrs if you're going out, as the peat will ensure the meat remains succulent.

  • Works well on a barbecue with a lid

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