Grilled Beef Fillet

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With Crisp Potato-Goats Cheese Terrine, Orange Marmalade, Mushrooms, Albufera Garnish

Ingredients / Method : Crisp Potato | Orange Marmalade | Albufera Garnish | Beef Fillet | Mushrooms | assemble the dish

Crisp Potato – Goats Cheese Terrine - Makes 13 slices

Ingredients

  • Streaky bacon 500g
  • Potatoes – peeled and sliced 1.5kg
  • Soft goats cheese 600g
  • Sprigs of thyme, leaves only 4
  • Olive oil 60ml

Method

  1. Preheat the oven to 180˚C.
  2. Oil a 1.5 litre cast-iron terrine mold and line the base with baking paper and brush it with oil.
  3. Arrange the bacon into the mold, overlapping the slices and making sure there is enough of an overhang to seal the terrine.
  4. Peel the potatoes and slice 3mm thin on a mandolin slicer and cover the bottom of the terrine with potato slices.
  5. Crumble the goat’s cheese into a bowl and mix with the thyme leaves and olive oil.
  6. Place a thin layer of goats cheese over the potatoes.
  7. Cover with another layer of potatoes and repeat until the top of the mold is reached.
  8. Fold the overhanging bacon across the top of the mix.
  9. Cover with oiled baking paper and place the lid on mold.
  10. Transfer the terrine to the oven on a flat baking sheet for 1 hour.
  11. Remove from the oven and refrigerate.
  12. Pull the terrine from the mold and cut into 2cm thick slices.

Orange Marmalade

Ingredients

  • Oranges 1kg
  • Lemons 3
  • Sugar

Method

  1. Squeeze the juice from the oranges and lemons into a pot.
  2. Tie the pips and pulp in a piece of muslin cloth. Finely shred the skins.
  3. Boil the juice, skins and pulp in 1.5 litres of water for an hour.
  4. Remove from the heat and measure; for each 250g add 250g sugar.
  5. Pour the liquid back into the pot with the measured sugar and bring to the boil.
  6. Cook for approximately 20 minutes until the setting point is reached.
  7. Remove the muslin sack and discard.
  8. Pour the marmalade into preserving jars and cool.

Albufera Garnish 

Ingredients

  • Shallots – peeled and trimmed 50g
  • Unsalted butter 25g
  • White wine 200ml
  • Chicken stock 200ml
  • Cream 200ml
  • Tinned foie gras entier 100g

Method

  1. Roughly chop the shallots.
  2. Heat the butter in a saucepan and gently sauté the shallots until soft.
  3. Pour in the wine, bring to a simmer and reduce by half.
  4. Add the chicken stock and over a gentle heat reduce by half.
  5. Add the cream, bring the sauce to the boil.
  6. Lower the heat and simmer for 5 minutes.
  7. Whisk in the foie gras, season and strain into a clean pan.

Beef Fillet

Ingredients

  • Fillets steaks 4 (150g)
  • Vegetable oil

Method

  1. Heat a grill, ridged grill-pan or frying pan.
  2. Lightly oil the steaks before putting them onto the heat.
  3. For juicy and medium rare steaks, cook them for about 7 minutes per side, turning once and seasoning with salt and pepper once you have done so.
  4. Remove from the heat, wrap loosely in foil and leave them to rest for 5 minutes.

Mushrooms

Ingredients

  • Shiitake mushrooms 8
  • Clusters of Enoki mushrooms 4
  • Olive oil 25ml
  • Cloves of garlic 2
  • Shallots 2
  • Sprig thyme 1
  • Sprig rosemary 1
  • Unsalted butter 25g

Method

  1. Trim the shiitake mushrooms of their stems and square off the ends of the enoki mushrooms, leaving 2cm bunches.
  2. Heat the olive oil in a frying pan and sauté the shiitake mushrooms for 2 minutes.
  3. Add the Enokis and sauté for 1 minute.
  4. Peel and crush the garlic.
  5. Peel and finely chop the shallots and add both to the pan along with the thyme and rosemary.
  6. Saute for 1 minute, tossing gently, then add the butter.
  7. Once the butter has melted through the mushrooms, remove from the heat, drain on absorbent kitchen paper and season with salt

To assemble the dish

  • Unsalted butter 25G
  • Slices of goats cheese terrine 4
  • Pea shoots 24
  • Chives cut into 6cm lengths 8

Method

  1. Melt the butter in a frying pan and carefully place the slices of goats cheese cut side down into the butter.
  2. Over a medium heat cook for 5 minutes until golden brown.
  3. Turn the terrine over and cook the other side until lightly coloured, about 3-4 minutes.
  4. Remove to a piece of absorbent kitchen paper.
  5. Stand the terrine at one end of a plate.
  6. Cut the fillet steak into three pieces and arrange in a line from the terrine.
  7. Sprinkle the mushrooms in and around the beef and spoon the Albufera sauce alongside.
  8. Garnish with the pea shoots, chives.

 

 

Source : New Zealand Trade and Enterprise.

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