Mediterranean
Good Food Everyday
From
Good Food Everyday
season
1
episode
6
Shaved Farm 88 Scotch Fillet, Tahini Yoghurt, cooked Carrot & Olive Salad, Parsley & Orange zest, roast Parsnip chips
With
Gary Mehigan
Rare-shaved scotch fillet over tahini yoghurt, with carrot, olive and parsley. Built to share.
SERVES
5
About this recipe
Scotch fillet roasted rare in a low smoker or oven, rested, then shaved thin and laid over a slick of tahini yoghurt. A warm carrot and olive salad alongside, parsley and orange zest over the top, parsnip chips for crunch. Mediterranean grazing food built to share down the centre of a long table.
The low-and-slow scotch fillet (cooked at 135 degrees with a temperature probe to a precise internal temperature) is the modern cheffy technique that delivers edge-to-edge medium-rare. The traditional high-heat sear produces a gradient (brown surface, grey ring, pink centre); the low cook produces a uniform deep pink right to the surface. A high-heat sear after cooking adds the crust.
Tahini yoghurt is the Levantine pairing that turns this from steak-and-side into a grazing plate. Greek yoghurt whisked with white tahini, lemon juice, garlic and salt into a pale, glossy spread; the lactic-nutty depth sits underneath the meat and pulls everything into a single mouthful.
The warm carrot and olive salad (carrots sliced thick on the diagonal, blanched, then tossed in olive oil with olives and lemon) brings a Mediterranean-savoury counterpoint. Parsnip chips (sliced paper-thin and fried at 170 degrees) bring crunch and a sweet-root note. Parsley and orange zest scattered over the top for freshness. Plate on a wooden board down the middle of the table; everyone serves themselves with bread.
Ingredients
- 2kg Tasman Butchers Farm 88 Scotch Fillet
- Sea salt
- Coarse cracked pepper
- 300ml Greek style Yoghurt (Tamar valley or similar)
- 4 Tbs Achva organic Tahini (white) – to taste
- 300g Carrots
- 1 tsp Salt
- 1 Tbs Sugar(optional)
- 3 Tbs Extra Virgin Olive Oil
- 3 Tbs Red Wine Vinegar (Forum Cab Sav preferred)
- 2 Tbs reserved Carrot cooking water
- 2 tsp Sweet Paprika
- 100g Kalamata Olives
- ¼ bunch Flat Leaf Parsley
- 1 Orange
- 6 large Parsnips around 400 – 500g
- Olive Oil
- Tapioca Flour
- Extra Virgin Olive Oil (Lemon flavoured if available)
- Maldon Salt
Method
1. Scotch fillet
2. Set up your smoker or oven and heat to 135°C
3. Trim your meat if required
4. Season with salt and pepper
5. Place temperature probe into the centre of the meat
6. Cook to an internal temperature of 49°C/120°F for medium rare or your preferred doneness
7. Once cooked, remove from the smoker or oven and rest uncovered with a slosh of Olive Oil for 30 minutes before slicing
8. Thinly slice the beef and serve alongside Carrots, Parsnips and Tahini Yogurt.
9. Yoghurt
10. Drain the Yoghurt in a fine strainer for 30 minutes to remove some excess whey
11. Stir in the Tahini to taste
12. Carrots
13. Peel and slice the Carrots
14. Cover with water in a pot
15. Add Salt and Sugar and simmer with lid off until soft
16. Drain 95% of the water and reserve 5% for the dressing
17. In a bowl, whisk the Olive Oil, Red Wine Vinegar, reserved Carrot cooking water & Paprika to an emulsion
18. Add the warm cooked Carrots
19. Tear the Kalamata Olives and add to the Carrots
20. Chop the Parsley and add to the Carrots
21. Zest the Orange into the Carrot salad and toss
22. Adjust seasoning as required
23. Parsnips
24. Peel and slice the Parsnips, removing the thick inside core (the thickness of the core changes with the seasons)
25. Boil in some water for 10-15 minutes until tender
26. Drain and place on a roasting tray
27. Drizzle with Olive Oil
28. Toss with Tapioca Flour
29. Season with Salt
30. Roast at 210°C for about 10 minutes in the air fryer or until crispy, toss and continue to roast until golden
31. Remove from the oven, drain and season to taste
32. Present to the centre of the table or plate individually
33. Equipment required
34. Scotch Fillet
35. Pit Barrel Cooker (smoker) – Lance to bring
36. Charcoal & wood – Lance to bring
37. Fire lighter – Lance to bring
38. Large foil tray – Lance to bring
39. Temperature probes – Lance to bring
40. Tahini yoghurt
41. Metal/mixing bowl
42. Fine chinois
43. Fork or small whisk
44. Carrot salad
45. U shaped peeler
46. Chopping board
47. Microplane zester (fine)
48. Mixing bowl
49. Pot
50. Strainer
51. Parsnips
52. Roasting tray
53. Silver foil
54. Baking paper
55. Tea strainer/sifter
56. Pot
57. Strainer
58. Tongs
59. Slotted fish slice lifter
60. General
61. Chef knife
62. Chopping board
63. Plate or platter to present food
Gary Mehigan
Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.
Inspiration Starts Here
Join the Savour & Wander Club for recipes, travel notes and first access to future member content.
