Jamaican-Jerk Hereford Beef Scotch Fillet with Cornbread and Roasted Capsicum Salad - With Ed Halmagyi
15 minutes + 2 hours marinating
Cooking time: 40 minutes
- 2 tsp ground all spice
- 2 tsp chilli flakes
- 1½ tsp dried thyme
- 1 tsp ground ginger
- 1 tsp grated ginger
- 1 tsp ground black pepper
- ½ tsp ground nutmeg
- 2kg Hereford scotch fillet
- 2 each red, green and yellow capsicums
- cooking oil spray
- 150g white maize meal*
- 2 tsp baking powder
- 1 tsp fine salt
- 300ml buttermilk
- 75g feta, crumbled
- salt flakes and freshly-milled black
- 1 baby fennel, finely shaved
- ½ red onion, finely shaved
- 1 bunch parsley leaves
- ½ cup extra virgin olive oil
- 1 Tbsp red wine vinegar
- lime wedges, to serve
1. Preheat oven to 220°C. Combine the spices in a small bowl and rub onto the beef. Cover with cling film and refrigerate for 2 hours to marinate. Sprinkle the capsicums with cooking oil spray and arrange on an oven tray, then bake for 20 minutes, until blackened. Place in a bowl, cover with cling film, then set aside to cool completely. Once cool, peel and de-seed, then cut into strips and place on kitchen paper to dry.
2. Sift the maize meal, baking powder and fine salt into a bowl, then add the buttermilk and two-thirds of the olive oil. Mix well, add the feta, then press into a lined 20cm cake tin. Reduce the oven to 180°C and bake for 30 minutes, until deep-golden. Cool on a wire rack.
3. Season the beef with salt, sprinkle with cooking oil, then cook on a hot barbecue grill for 15 minutes, turning often, until medium. Set aside to rest for 10 minutes.
Combine the capsicums, fennel, onion and parsley in a bowl, season lightly with salt and pepper, then drizzle with vinegar and the remaining oil.
4. Carve the beef, cut the cornbread into wedges, and serve with lime wedges.
*White maize meal is also called ‘harina’ and is made from pre-cooked corn that is coarsely ground to a rough flour. Popular in South America and the Caribbean for making breads, tortillas and tamales, it is sold in Australia as P.A.N.
Published in the Herefords Australia Magazine (Summer 2014)