Recipe: Megan Priscott | Photography: Brydie Thompson
When I make the potato salad for this, I deconstruct it and roast the potatoes with grainy mustard. With the addition of the beef and prosciutto, it is a complete meal and seems completely different from the potato salad you had for lunch.
whole beef fillet trimmed (200g per person)
favourite dry rub
2-3 tbsp olive oil
1-2 tbsp grainy mustard
1 tsp salt
200g green beans
Lemon and Turmeric Dressing
½ red onion
salt and cracked pepper
Trim your beef fillet, removing the silverskin and sinew. Massage the dry rub onto it, wrap in cling film or vac pac and rest while you prepare the rest of the meal.
Cut the potatoes into wedges, pat dry and rub with salt, olive oil and grainy mustard and pop into the oven to roast.
Keeping all the ingredients separate, cut and blanch the beans, slice the mint, thinly slice the red onion.
Fry the prosciutto in a little olive oil until crispy.
Smoke your beef fillet. (I use a little hand-held smoking gun available from The Scullery in Hamilton.) I pop my beef fillet in a bowl and cover with naughty single-use cling film, till it is airtight. I then sneak the smoking hose in a little gap, seal with tape and turn it on. The bowl fills up with smoke (and the kitchen if your handy work is below par). Once it is all smoky, I leave to sit for half an hour.
The beef fillet is now ready to cook to your liking on the BBQ.
To serve, place all your prepared ingredients on a plate, drizzle with Lemon and Turmeric Dressing and add a slice of the cooked beef fillet.
There is a huge selection of dry rubs available. I love Wild Fennel Co, and Raptor Rubs. You can make you own with a little smoked paprika, lemon zest and salt.