Pyengana cheese is an open textured with a well developed rounded flavour. Rocket is a bitterish salad green with a peppery mustard flavour also known as arugula. It is a rich source of vitamins C and A. Sourdough bread is raised with a leaven of flour and water in which wild yeasts have been encouraged to grow, by keeping it warm and allowing it to ferment over a period of days. During this time its characteristic sour flavour develops.


  • 4 x 70g pieces of Beef Fillet

  • sea salt

  • Freshly ground White pepper

  • Extra Virgin Olive Oil

  • 8 thin slices Pyengana cheddar cheese

  • 4 x 80g pieces of sourdough bread baguette sliced lengthways

  • 20 g fresh baby Rocket

  • 100 g Neil Perry Tomato and Spice Jam .


  • 1.

    Using a meat mallet, pound the beef fillet until about 3mm thick.

  • 2.

    Brush with olive oil, sprinkle with salt and pepper, and char-grill quickly on both sides until medium rare. Rest for 5 minutes.

  • 3.

    Sprinkle the baguette with olive oil and char-grill till a bit crispy.

  • 4.

    To assemble, layer the beef fillet on the baguette followed by the tomato and spice jam, rocket and Pyengana cheddar.

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