Wrapped in puff pastry & Mushroom Duxelle, ohakune carrot puree, sauté green beans, truffle potato gratin, sauce béarnaise, porcini jus
Serves 4
Ingredients
Beef fillet-800gms (trimmed, rolled in cling wrap, chilled)
Dijon mustard
Flaky puff pastry- 1 sheet
3 egg yolks
Salt and pepper
Duxelle
400 grams Mixed mushrooms
1 tbsp. olive oil
Salt and pepper
3 Carrots (peeled & Chopped)
1 onion (Chopped)
2 tbsp. honey
Olive oil -1tsp
Salt and pepper
200mls Cream
4 Agria Potatoes (peeled sliced thinly)
1 tbsp. Truffle paste
Salt and pepper
300mls Chicken Stock
2 egg yolks
8 mls Tarragon vinegar
200mls Hot clarified Butter
Juice of ½ lemon
1 tbsp. Chopped Chives
300mls Beef Demi glaze stock
150 mls Red wine
1 star anise
1 cinnamon stick
1 bay leaf
3 pepper corns
1 tbsp. Soaked, chopped dried porcini mushrooms
Beans (top ‘n’ tailed/5 per portion) or asparagus
1 tsp. butter
Salt and pepper
Chopped fresh thyme
Red mixed micros
Truffle oil
To prepare the beef fillet
Fully trim and roll a beef fillet in cling wrap chill in the fried for 2 hours at least.
In a hot pan sear the beef on all sides and season with salt and pepper and chill in the fridge for 2 hours.
Roll a sheet of puff pastry gently dusted with flour
Place the beef fillet in the middle brush Dijon mustard evenly on all sides and place the mushroom Duxelle on top pat it gently so it stays on top.
Egg wash the sides of the pastry and roll the pastry encasing the beef in the middle, cover all sides and place in the fridge .
Score the top of the pastry with the back of the knife making a pattern on top glaze with egg yolk and sprinkle sea salt .
To prepare the mushroom Duxelle
Chop all the mushrooms very fine
In a hot pan add a dash of oil and add the mushrooms and salt , let it cook for 10-15 minutes till almost dry
Cool the mix and use on beef fillet before wrapping
To prepare carrot puree
In a pot add olive oil Sweat the onion off, add carrots, honey, season and add cream cover and cook on a very low heat for 20-30 minutes till carrots are cooked fully
blend till a smooth puree, season.
To Prepare truffle potato gratin
Layer up the potatoes in a pie dish or anything suitable to bake, in a pot add the chicken stock, salt & pepper, truffle paste and bring to a boil, pour the liquid on the potato layers (20 layers). Cover with butter paper and tin foil .
Bake at 170 degrees Celsius for 52 minutes, chill and press under a weight, over night.
For the sauce Bearnaise
Whisk yolks and vinegar over heat, slowly add clarified butter, season with lemon juice, salt, pepper and chopped chives.
To prepare porcini jus
Dry roast the star anise, cloves, cinnamon and bay leafin a pan, add the red wine, reduce by 1/3, add demi glaze, bring to the boil for 2minutes, remove from heat and add the mushrooms reduce till it coats lightly the back of a spoon
Toss blanched beans or asparagus in butter, thyme salt & pepper.
To assemble the dish cook the beef in a preheated oven 200 C for
14-16 minutes and rest for 7-10 minutes on a resting tray.
Cut the gratin and reheat in the oven
Place carrot puree on a plate, place beans or asparagus on the plate, cut the beef in 4 potions and place on the beans season with sea salt .
Place the gratin and top with sauce béarnaise place the jus in a jug.
Drizzle with truffle oil and garnish.
-- CHETAN PANGAM, EXECUTIVE CHEF – ONE80
