valentine's day recipe:

peppered beef fillet with confit leeks & a shiitake jus

ingredients

madeira 100 ml
veal stock 2.5 lt
shiitake mushrooms 6 pc
thyme sprig 2 pc
arrowroot sq
butter sq

tomato 5 pc

leeks 2 ½ pc
butter 125 gm
garlic cloves 5 pc

parma ham slices 5 pc

fillet steaks 5 pc
cracked black peppercorns 25 gm

production sauce

1. Warm a saucepan and add the Madeira, once the Madeira has reduced by half add the veal stock, reduce this until only 750 ml remains
2. In a separate pan sauté the shiitake (soaked if using dried) with the rubbed thyme, add them to the veal sauce and thicken with an arrowroot slurry, finish with a little butter when the sauce has reached the desired consistency

production garnishes

1. Blanch and peel the tomatoes, cut into quarters and de-seed, set aside
2. Cut the leeks into large chunks on the bias and wash very well
3. Wrap the leeks in aluminium foil with the butter and garlic, season lightly with salt and pepper and seal the foil and bake in a moderate oven for 40-50 minutes until the mixture is completely soft and cooked
4. Fry or grill the ham, until crisp

production steak

1. Season the beef with the cracked black pepper and salt, sear in a hot skillet and finish in the oven for 10 minutes until rare

production plating

1. Warm the tomato petals and leek mix together
2. Place the mix on to the centre of a warm plate
3. Place a steak on top
4. Finish with a slice of ham, some mushrooms from the sauce, garnish with the sprigs of chervil
5. Drizzle plate with sauce

chef notes:

 

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