1 beef tenderloin (about 1.6kg), trimmed
1 Tbsp ground bush tomato
Sea-salt flakes and freshly ground black pepper
24 vine leaves, rinsed
1kg fine salt
3/4 cup plain flour
2 Tbsp water
300g snake beans, trimmed
3 green banana chillies (or green capsicum), seeded and sliced
1 Tbsp extra virgin olive oil
Juice of 2 lemons, plus charred lemon slices to serve
1 tsp native thyme
Fresh coal-roasted bread, to serve
Rub beef with bush tomato and season generously with salt and pepper. Arrange vine leaves on a workbench, overlapping to make a rectangle about 40 x 25cm. Place beef on near edge and roll up. Mix fine salt and flour in a bowl, add water and mix well to a paste.
Take a large cotton tea towel and rinse thoroughly with water. Place on a workbench and top with the salt mixture to form a rectangle 40 x 25cm. Place wrapped beef on near edge and use the tea towel to lift and roll, enclosing the meat with salt and tea towel. Secure with kitchen twine.
Bury wrapped beef in hot coals for 25 minutes. Cloth will scorch. Lift beef gently from coals and set aside for 5 minutes. Remove salt shell and vine leaves, then brown beef over hot coals on a grill.
Meanwhile, toss beans with chillies and olive oil in a large bowl, and season generously. Mix lemon juice and thyme in a small bowl. Arrange bean mixture in a barbecue basket, then cook over flames for 5 minutes until lightly blackened and tender, drizzling with lemon mixture as it cooks.
Slice beef and serve straight away with beans and charred lemon slices and bread.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!