Ingredients
- 500g whole eye beef fillet, trimmed & tied
- 2 tsp olive oil
- salt and freshly ground pepper
- 2 tbsp horseradish cream
- 3/4 cup (200g) thick Greek yoghurt
- 2 tbsp finely chopped dill
- freshly ground black pepper
- 1/2 cup (125ml) warm milk
- 1 sachet (7g) dried yeast
- 1 tsp sugar
- 1 cup (150g) buckwheat flour
- 1/2 cup (75g) plain flour
- 1/4 tsp salt
- 1 tbsp (20g) butter, melted
- 1/2 cup (125ml) warm milk,
- 2 eggs, separated
- spray oil for cooking
- extra dill for garnishing
Horseradish Dill Yogurt
Blini
Serves/Makes: 30
Preparation Time: 30 mins
Cooking Time: 3 1/2 hrs
Method
1. Place beef fillet on a board; rub all over with olive oil and plenty of salt and pepper.
2. Heat a frying pan over medium-high heat; add beef and cook all over until golden brown and seared well. Place on a baking tray lined with foil and baking paper.
3. Insert the temperature probe into the center of the thickest part of the meat, taking care to fully cover the entire metal shaft of the probe. Plug the probe into the oven. Select More, Slow Roast Sear, Beef and choose Tenderloin, using the recommended temperature and times. The slow roast function will take 3 1/2 hours (but can be reduced to 2 1/2 hours if preferred).
4. Meanwhile, make the Horseradish Dill Yoghurt by combining horseradish, yoghurt, dill and pepper. Mix well and store in the fridge until ready to serve.
5. To make blini, pour milk into a jug, sprinkle with yeast and sugar and mix well. Set aside for 5-10 minutes or until mixture is light and foamy.
6. Sift flours and salt into a large bowl, then pour in yeast mixture and combined butter, extra milk and egg yolks, mixing well.
7. Use electric beaters to beat egg whites until soft peaks form. Using a spatula, fold gently into the flour mixture.
8. Heat a heavy based frying pan over medium-high heat; spray with oil. Drop tablespoonfuls of batter into the pan, in batches, and cook for 2 minutes or until bubbles appear on the surface. Flip blini and cook until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm while cooking the remaining mixture.
9. To serve, slice beef thinly; top blinis with beef, horseradish yoghurt and extra dill to garnish.
Recipe Notes
Horseradish Dill Yoghurt can be made 3 days in advance and stored in an airtight container.
Slow Roast Beef can be cooked the day before and stored in the fridge, covered with foil. Slice as needed.
Appliance Notes
The beef was cooked using the Wolf Convection Steam oven slow roast mode. It’s an automatic function which cooks a variety of meats over a long slow period of time, up to 4 1/2 hours using the temperature probe. The results are outstanding.
Recipe presented by Bettina Jenkins using Wolf 76cm M Series Contemporary Convection Steam Oven.
