BEEF FILLET WITH TRUFFLED JUS – The Sweet Peas – Blaiqley (12) & Rachel (11)

_mg_0510INGREDIENTS

  • 400g whole fillet (cut from the thickest part)
  • Oil
  • Salt and pepper

Truffled Jus:            

  • 50g butter
  • 15ml treacle sugar
  • 2ml crushed black peppercorns
  • 30ml brandy
  • 65ml port
  • 150ml beef stock
  • 160ml cream
  • Salt
  • Truffle oil
  • ¼ of a lemon

Mashed potato

  • 2 medium potatoes
  • salt
  • 65ml cream
  • white pepper

Blackened corn

  • 1 sweet corn
  • 40g butter_mg_0513

Asparagus and Mange tout:

  • 8 asparagus
  • 7 mange tout
  • water
  • Salt and pepper
  • 20g butter

Garnish:       pea shoots

METHOD

Fillet:

  1. Tie the fillet with string then brush with oil and set aside to come to room temperature

Jus:

    1. Melt the butter, add the sugar and allow to brown lightly.
    2. Add the crushed pepper and brandy, tilt the pan and ignite to flambé.
    3. Remove from the heat until the flames have subsided.
    4. Add the port and reduce well.
    5. Add the stock and reduce by ¾
    6. Add the cream and reduce again until thickened.
    7. Season and add a drop of truffle oil and a little lemon juice and set aside.

Mashed potato:

    1.  Peel the potatoes, place in a saucepan, cover generously with cold water and a big pinch of salt.
    2. Bring to the simmer and boil until the potatoes are completely soft.
    3. Drain, return to the pan and heat again to dry.
    4. Mash the potatoes and add enough cream to make a smooth mash.
    5. Pass through a sieve, then season with salt and white pepper

Corn:

    1.  Blanch sweet corn in boiling, salted water until soft.
    2. Cut off niblets in strips and place on a baking tray, cut side down.
    3. Brush with butter then grill under a hot grill until well coloured.

Fillet:

    1.  Heat a heavy based saucepan until hot.
    2. Brown the fillet then remove from the pan.
    3. Deglaze with the sauce, so as to enhance flavour.
    4. Season the fillet well with salt and pepper then transfer to the oven at 200’C for 5-10 minutes if neccessary.
    5. Allow to rest for 10 minutes before slicing

Asparagus and Mange tout:

  1. Gently peel the asparagus, then blanch in salted water and refresh. Then blanch the mange tout.
  2. Just before serving, melt the butter in a pan with 30ml water, whisk to emulsify, add the asparagus and mange tout, stir until heated through. Season

To serve_mg_0535

  1. Drag the mashed potato down the plate, arrange the sliced fillet on one side.
  2. Place the corn, asparagus and mange tout around the fillet.
  3. Drizzle over the sauce and garnish with pea shoots.

 

Enjoy! Yum.Me!

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