500 gram piece fillet or sirloin
1 tablespoon each sea salt and coarsely ground black pepper
½ cup good quality mayonnaise
finely grated zest 1 lemon
1 teaspoon Dijon mustard
1 clove garlic, crushed
Black Olive and Currant Relish
50 grams pitted Kalamata olives
50 grams currants, soaked in cold water for 15 minutes
1 tablespoon fresh marjoram or other soft herb
1 teaspoon port or brandy
6 long crusty rolls
6 slices havarti cheese
slices vine-ripened tomatoes
lettuce or rocket leaves
12 slices crisp cooked streaky bacon
Preheat the oven to 200°C.
Lightly brush the beef with olive oil and roll in the combined salt and pepper. Heat a sauté pan and quickly sear on all sides. Roast for 20- 25 minutes for medium rare. Cool then slice thinly.
Mayonnaise: Whisk the ingredients together and season to taste.
Relish: Finely chop the olives, currants and the marjoram. Tip into a bowl, stir in the port and season with freshly ground black pepper.
To assemble: Slice the rolls in half leaving them hinged on one side. Butter both sides then spread with the lemon mayonnaise.
Fill the rolls as follows: a generous amount of sliced beef, cheese, bacon and tomatoes then salad leaves. Top with a spoonful of relish.
Place in a suitable lined container or wrap each roll in baking paper and secure with string. Makes 6 rolls
Menu: pack a summer picnic with Stilton, Spiced Walnut and Celery Pâté with Toasted Walnut Bread, Asian Noodles with Sesame Dressing and Barbecue Pork, A Red Salad, and Sour Cherry and Chocolate Meringue Cookies.