Our Relish Mama Christmas cooking classes are running this week. I love these classes so very much. We have many wonderful guests who return to this class each year. A lot of work goes into the menu design, planning and we throw as much detail into this as possible to take the stress out of hosting Christmas day.
The menus are always a mix of traditional & modern. There is a gorgeous glazed ham as well as a turkey. This year, there will also be this wonderful barbecue beef recipe from the first Relish Mama cookbook. There will also be a very pretty salmon, dressed in pomegranate arils and a green tahini sauce. If that doesn’t say ‘Christmas’, then I don’t know what does.
The beef dish is downright delicious). I am also a big fan of anything you can cook outdoors come Christmas day. That oven is usually working on overtime so lets clear some space for what really needs to be cooked in there & move the rest to the trusty Weber. I do my ham in the barbecue also. It is a beast of a thing and allows me more room for my roasted veg or for dessert to be doing it’s ‘thing’.
The first classes have sold out, but we did add one final Christmas class for this Friday, December 13th at 11 am – 3 pm. Come along if you can. Limited places remaining.
I hope you enjoy this recipe very much.
Barbecue beef fillet with balsamic vinegar and fresh herbs by Relish Mama
This is one of my all-time favourite dishes to cook and share with friends and family. Make sure you turn it often at the start so that you get a great crust.
1 x 2kg fillet of beef
1 large handful of flat-leaf parsley
1 small handful of common mint
1 large handful of coriander
1 tablespoon of sea salt
1 tablespoon of chilli flakes
60ml balsamic vinegar
60ml extra virgin olive oil
Combine the herbs with the salt, chilli, balsamic vinegar and olive oil. Marinate the beef fillet in this marinade for 4–6 hours.
One hour before cooking, remove the beef fillet from the fridge to bring it as close to room temperature as possible. This will stop the beef contracting when it hits the hot grill.
Preheat the barbecue. When the barbecue is ready, cook the beef for 2 minutes on its side and continue to roll onto the next quarter every 2 minutes. Continue this process for approximately 10–15 minutes or until the fillet has a good crust. Continue cooking for approximately 20 minutes. If you have a meat thermometer, the internal temperature of the meat should be at 50°C. Keep the meat cooking just a little longer if you desire your meat slightly more well done. Remove from the barbecue and place on a plate. Rest in a warm place for 10–15 minutes before serving.