view our boxes here
Make the most of the beautiful meat cuts from Mondo Butcher & Grocer with our how-to guide.
Here we feature 3 products from Mondo Butcher & Grocer; Beef Blade Roast, Lamb Mini Rump Roast and Beef Scotch Fillet Steak.
Ever since 1979, the year Vince Garreffa founded Mondo in Midland, he and his wife Anne built a strong reputation for quality. Their Butcher & Grocer store relocated to Inglewood in 1997, and is now one of Perth's renowned gourmet destinations.
As the weather cools down, it's the perfect time to get the oven cranked and perfect your roast dinner! There are great options for sale on the Dinner Twist Marketplace and we want to show you how to make the most of them.
A few handy tips to consider;
- Take meat out of the fridge 20 minutes before cooking, to allow it to come to room temperature.
- Coat meat evenly with oil before roasting. The meat can also be placed on a roasting rack, or on a bed of vegetables, allowing it to brown more evenly.
- Choose a roasting dish that fits the meat and or vegetables snuggly.
- Use a meat or candy thermometer for precise temperatures.
- Remove meat from the oven or when it is about 5-10ºC below the desired temperature then allow the meat to rest.
- While the meat rests, carryover cooking will occur and the internal temperature will continue to rise to the desired final temperature and doneness.
- As meat cooks, the juices and moisture inside begin to rise to the surface. If you cut the meat as soon as it’s done cooking, the juices will immediately leak out and pool onto the cutting board. By letting the meat rest, you give the muscle fibres time to relax and allow the juices to redistribute throughout the cut. Without those juices, the meat will taste dry, no matter how premium the cut.
Beef Blade Roast
Ingredients :
Cooking notes:
serves 4-6
- 1kg blade roast beef
- 1 garlic clove
- 3 tsp garlic powder
- 1 tbsp mustard
- 3 medium potatoes
- 2 parsnips
- 2 carrots
- 200g brussels sprouts
- 1 packet thyme
- 1 tbsp plain flour
- 400ml beef stock
Method
- Remove beef from fridge. Cut garlic into wedges. Make small incisions in beef and insert garlic wedges. Season well with salt, garlic powder and pepper then coat with mustard. Leave to sit to bring up to room temperature.
- Prepare vegetables and roast as desired.
- Preheat oven to 160ºC. Place beef, fat cap side up, on an oven tray and roast for 30-40 minutes until cooked to your liking or until beef reaches an internal temperature of 60°C for rare, 65-70°C for medium, 75°C for well done. Remove beef from oven tray to rest. Leave cooking juices and fat in the tray to use for the gravy.
- Place the roasting tray directly on your stove over medium heat. Add flour and thyme leaves. Use a wooden spoon to mix constantly for 1-2 minutes.
- Gradually add beef stock, stirring for 3-4 minutes until thickened. Pour in any extra juices from the resting meat. Strain through a sieve into a jug.
- Serve roast beef, vegetables and gravy tableside for everyone to enjoy.
- Bringing your roast up to room temperature prior to cooking is a great way to ensure that the meat cooks evenly.
- Using a meat or candy thermometer to check the internal temperature of your roast will give you an accurate reading and take all the guesswork out of perfecting your roast.
- For an extra flavourful gravy, add crushed garlic, a splash of white wine, caramelised onion, green peppercorns or some mustard.
Want to make this at home? We used Mondo Butcher & Grocer Beef Blade Roast, Community Co Wholegrain Mustard and Urban Forager Organic Beef Stock from the Dinner Twist Marketplace.
Lamb Rump Roast
with Crushed Potatoes, Whipped Feta, Greens and Mint Sauce
Ingredients:
- 800g baby potatoes
- 1 sprig rosemary
- 3 garlic cloves
- 500g mini lamb roast
- 1 red onion
- 1 lemon
- 150g Danish feta
- 150g sugar snap/snow peas
- 150g green beans
- 20g mint
- 2 tsp caster sugar
- 2 tbsp white vinegar
Method:
- Preheat oven to 220ºC. Add potatoes to a large saucepan. Cover with water and bring to a boil. Cook until potatoes are tender then drain.
- Add drained potatoes to a lined oven tray. Use a spatula or the bottom of a mug or glass to crush potatoes. Drizzle with oil and season with salt and pepper. Roast for 30-40 minutes until golden and crispy.
- Make a paste from finely chopped rosemary leaves, crushed garlic (reserve 1 clove for step 4), olive oil, salt and pepper. Coat lamb with paste. Place in a lined oven dish on top of onion wedges. Roast for 20-30 minutes until cooked to your liking or until lamb reaches an internal temperature of 58°C for rare, 65°C for medium or 70°C for well done.
- Add reserved garlic, lemon zest (reserve juice for step 6), crumbled feta and 1 tbsp olive oil to a jug. Use a stick mixer to whip the feta.
- To make mint sauce, finely chop mint leaves and add to a bowl along with 2-3 tbsp boiling water, sugar, vinegar and salt. Leave to sit for 10-15 minutes before serving.
- Trim peas a green beans. Blanch with hot water and drain. Toss with lemon juice, 1-2 tbsp olive oil, salt and pepper.
- Spoon whipped feta onto a plate and top with crushed potatoes. Serve tableside with greens, roast lamb and mint sauce to drizzle over.
Cooking notes:
- Potatoes can be halved or wedged and roasted without boiling.
- Skip making the whipped feta and crumble it over the potatoes and greens to serve.
Want to make this at home? We used Mondo Butcher & Grocer Lamb Mini Rump Roast, Garlic and Red Onion from the Dinner Twist Marketplace.
Beef Steak with Red Wine Sauce
Ingredients :
- 2 scotch fillet beef steaks
- 1 shallot
- 1 garlic clove
- 1 stalk rosemary
- 1/4 cup unsalted butter
- 1 tbsp neutral oil, such as grapeseed
- 1/2 cup red wine
- 1 cup beef stock
Method:
- Bring steak up to room temperature and season well with salt and pepper. Finely dice shallot, crush garlic and finely chop rosemary leaves.
- Melt 1 tablespoon butter with oil in a large frypan over medium-high. Add steak and sear until crusty, browned, and fat is rendered, about 2 minutes on each side for medium-rare. Remove the steak to a plate to rest. Keep frypan over heat and reduce to medium.
- Add 1 tablespoon butter to frypan with fond. Add shallots and garlic and cook, stirring often, until shallots are softened, about 2 minutes.
- Deglaze the pan with wine. Simmer for 3 minutes until reduced by half. Add broth and simmer until sauce is thick enough to coat the back of a spoon.
Add the remaining 2 tablespoons of butter to the sauce and gently shake the pan to incorporate butter as it melts. Remove from heat and season to taste with salt and pepper. - Serve steak with desired sides and spoon over red wine sauce.
Cooking notes:
- Cook steak for 3 minutes each side for medium or 4-5 minutes each side for well done.
- The term fond refers to the caramelized bits left in the bottom of a pan after browning meat or vegetables. It contains a wealth of flavour and is great to use when making sauces.
- We served our steak with chips and steamed greens.
- For other great steak dinner inspiration, check out these recipes: Garlic Beef Steaks with Whipped Cauliflower, Donburi Steak Bowl with Seaweed Butter, Creamy Peppercorn Steak, and Beef Steaks with Wild Mushroom Cream Sauce.
Want to make this at home? We used Mondo Butcher & Grocer Beef Scotch Fillet Steak, Organic Times Organic Salted Butter and Broccoli from the Dinner Twist Marketplace.
