The Zero Fucks Cookbook by Yumi Stynes

Author:Yumi Stynes
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant
Published: 2018-02-28T05:00:00+00:00

TIP

Supermarket lamb cutlets tend to be thinner than the butcher-bought variety, so require less cooking time. If you’ve picked up the nice, thick butcher’s ones then you might want to give them a little more time on each side but be careful – you really don’t want to go ‘well-done’ on a lamb cutlet.

‘SETS OF 10’ BARBECUED EYE FILLET

This method simplifies the cooking of an entire eye fillet to four easy sets of 10 minutes, and it works every time. Have your phone or timer ready. The changing width of the fillet (all fillets taper in like a wind sock) means everyone at the barbecue can have a piece cooked to their liking: well-done at the skinny end, lovely and rare up the fat end.

Eye fillet steak always seemed like the ultimate rich-person’s food to me when I was growing up. It was super, super special-occasion and one of my dad’s favourite foods. Nowadays the price seems more commensurate with fancy snags or lamb chops – affordable enough to do at a special barbecue, but expensive enough to want to make sure you get it right. Luckily, this recipe is pretty hard to muck up – just be sure to choose a nice solid fillet, not one that’s mangled at the thick end. Serves 6

Cooking time: 40 minutes | Prep time: 5 minutes

1 × WHOLE BEEF EYE-FILLET (ABOUT 1.3–1.7 KG/2 LB 14 OZ–3 LB 12 OZ)

2 TABLESPOONS OLIVE OIL

SALT AND PEPPER

2 ONIONS, PEELED AND SLICED

Take the meat out of the fridge at least one good hour before cooking. (It is worth setting an alarm on your phone to make sure this happens on time as it is a crucial step for getting the meat cooked perfectly.)

Preheat the barbecue to very hot.

In a clean bowl, drizzle olive oil over the fillet and season well with salt and pepper.

Lay the fillet out straight along the hottest part of the barbecue hotplate. Cook for 10 minutes, using tongs to turn the meat, to give it a gorgeous brown crust all over.

Lower the barbecue heat to medium–low, transfer the meat onto a metal baking tray and return it to the hotplate (creating a barrier between the meat and the heat), then close the lid and leave to cook for another 10 minutes.

Turn the meat over, add the sliced onions wherever the meat juices are pooling in the pan, then cook with the lid closed for a final 10 minutes.

Remove the meat to a clean serving plate, cover first with foil and then a clean tea towel (dish towel) and leave to rest for 10 minutes. (Don’t be tempted to carve the meat before this time is up.) If the onions need a bit more cooking, pop them on the barbecue and turn off the heat.

To serve, set the fillet out on the table and carve it up into generous slices, retaining as much of the juice as you can, and enjoy the sound of everyone oohing and aahing.

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