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if I triple the recipe to 6kilos of beef does that change the amount of time in the oven??
This recipe is amazingly similar to one published more than two years earlier at http://www.abc.net.au/tv/cookandchef/txt/s2030116.htm
Maggie - I am a fan of your cooking processes - I have done this twice as per the recipe yet find the result sends it beyond medium rare - is there a fix. What are you favourite vegetables and style of cooking them for this recipe. Cheers Tony
Depending on the thickness of the fillet, 4 hours could be too long. I do this (Neil Perry's recipe) with a 3 bone rib of beef but I have also done it with 5 bone ribs. The key is the centre temperature of the meat which should be 53 degrees(celcius). Don't work on the time, work on the temperature of your oven and the meat and you'll have the perfect result every time!
This is so delicious. Now passed onto the rest of my family.
I will have to try this! I may well try it in the webber!! mmmmm yum!