April 2011

Chargrilled Highveld Fillet
 
 
Ingredients:
 
Red wine jus
Beef bones
1 onions, diced
2 carrots, chopped
2 celery stalks, chopped
2 leeks, chopped
1 bottle shiraz
3 star anise
1 tsp sugar

Creamy mash
4 potatoes, peeled, 1cm thick slices
3 cloves garlic
150grms butter
2 Tbs milk
2 tsp parmesan cheese, grated

Beef Eye fillet, trimmed
black pepper
salt flakes
Method:

For the red wine jus, Heat a large oiled saucepan over a high heat, add beef bones and brown all over, add the onion, carrot, celery and leeks continue to brown all over, cover with cold water and bring to the boil, reduce to a simmer for 3-4 hours, skim off the fat every 1/2 hour. Line a sieve with muslin, place over a saucepan and strain the stock. Continue to reduce. Pour the Port wine into a saucepan with star anise and sugar, place over a medium heat and reduce by half. Add to the stock and cook for a further 20 minutes, set aside.
For the mash, bring a saucepan of salted water to the boil, add the potatoes and garlic and cook until tender, drain then place back over a low heat to steam out all the excess moisture. Mash the potato through a sieve, add the butter. Drizzle with olive oil and season with salt and pepper. Add the milk and parmesan cheese, mix well to combine then put inside the piping bag.
Pre heat and griller to 210 C.
Trim the Beef fillet. Season well all over with the black pepper and salt and grilled over a griller
Place a ring mould in to a serving plate, spoon butternut mash into the ring, top with seasonal vegetables. Carefully remove the ring. Place the Beef fillet and top with gorgonzola cheese, pour the jus into a serving jug to the side with a drizzle of balsamic reduction. Pipe the mash Potatoe next to the Beef fillet and finish off with the parmesan crack and garnish.