Creating Wines of Distinction

Deconstructed Beef Stroganoff

To be paired with Creation Syrah, Grenache

Deconstructed Beef Stroganoff

Ingredients

Beef fillet

  • 1 kg beef fillet

Jus

  • 500 ml beef stock
  • 100 ml Creation Syrah, Grenache
  • 1 carrot
  • 1 stick celery
  • 1/2 onion

Ragout

  • 250 g red pepper
  • 250 g green pepper
  • 1 white onion
  • 200 g shiitake mushroom
  • 500 g aubergine
  • 200 g baby marrow
  • salt
  • black pepper
  • 20 ml vegetable oil

Quinoa

  • 125 g red and white quinoa blend
  • 250 ml water
  • 5 g salt
  • vegetable oil for deep-frying

Parsley cream

  • Juice of 2 lemons
  • 100 g flat leaf parsley
  • 10 g agar
  • 100 ml cream
  • 50 g sugar

Potato espuma

  • 200 g potato
  • 100 ml cream
  • 50 g butter
  • 10 g salt
  • Eezi whip cream charger

Methods

Beef fillet

  1. Cut the beef fillet into portions of 200 g.
  2. Place in an airtight container in the fridge.
  3. When ready to cook, season the beef fillet with salt and freshly ground black pepper.
  4. In a hot pan, sear off the beef fillet.
  5. Place the beef fillet on a baking tray and in a preheated 180° C oven for 4 minutes.
  6. Take out and set side to rest.
  7. Return the beef fillet to the oven for 2 min for medium rare.

Jus

  1. Cut up the vegetables roughly.
  2. Add it to 500 ml of beef stock and 100 ml Syrah, Grenache.
  3. Reduce to a 1/4.
  4. Strain and set aside.

Ragout

  1. Slice the red and green peppers in half.
  2. Clean out the seeds from the inside.
  3. Place in a baking tray and roast in the oven for 45 min at 180° C.
  4. Take out and let cool.
  5. Remove the skins.
  6. Brunoise the peppers and place in a strainer and press out most of the juice with a ladle.
  7. Transfer it to a mixing bowl.
  8. Dice the white onion, shiitake mushroom, aubergine and baby marrow to 0.5 cm x 0.5 cm.
  9. Sweat the onions in a pot with 10 ml vegetable oil
  10. Add the shiitake mushrooms and cook till soft.
  11. Add to the peppers in the mixing bowl.
  12. Flash fry the aubergine and baby marrow in a hot pan with 10 ml vegetable oil for 1 minute.
  13. Season with salt and black pepper.
  14. Add to the mixing bowl.

Quinoa

  1. Gently simmer the quinoa and water in a pot for 20–30 min till all the water is absorbed.
  2. Place it in a baking tray and in a 180° C oven to dry for 30 min.
  3. Stir it now and again to make sure it dries evenly.
  4. Heat the vegetable oil in a pot for deep-frying.
  5. Fry the dried quinoa till crispy.
  6. Scoop out with a slotted spoon onto paper towel and season with salt.

Parsley cream

  1. Chop the parsley roughly and place in a jug blender.
  2. Place the sugar, cream and lemon juice in a pot and heat up, while stirring to dissolve the sugar, till just before boiling point.
  3. Add the agar and cook for a further 2 min.
  4. Add the cream mix to the jug blender and blend on high speed for 2 min.
  5. Transfer to another container and place in the fridge to cool.

Potato espuma

  1. Cut potato in slices and place in a pot with the cream and butter.
  2. Cook till soft and blend in a jug blender till smooth.
  3. Strain through a sieve and set aside.
  4. Fill the cream gun one-third with the potato mix.
  5. Close the container and charge with 1 charger.
  6. Set aside.

Plating

  1. Take out the beef fillet and slice into three pieces, placing it in the centre of the main plate.
  2. Dish up two spoons of the ragout on both sides of the beef fillet.
  3. Place two teaspoon portions of parsley cream on the plate.
  4. Pour jus over the meat.
  5. Sprinkle the quinoa over the meat and potato espuma on the sides.
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