Creating Wines of Distinction

Beef Fillet, Dijon Cream, Blueberries, Fine Beans, Hazelnut Lavash, Caramel

Enjoy with the Creation Reserve Merlot

Serves 10

 

Beef Fillet

1 kg beef fillet

20 g salt

freshly ground black pepper

15 ml oil

100 g butter

 

Clean and portion the fillet into 80 g portions.

Season the fillet on all sides with the salt and black pepper.

In a heated pan with oil sear the fillet on all sides. Place in a baking tray with the butter.

Place the tray in a preheated oven at 180° C till done as desired (for example rare, medium rare, etc.).

Take out and rest for 5 to 10 minutes. Place back in the oven for a few minutes just before plating.

 

Dijon Cream

500 ml cream

20 g Dijon mustard

3 g salt

 

Whip up the cream with the Dijon mustard and salt till stiff peak stage.

Place in an airtight container and refrigerate.

 

Caramel

500 ml cream

65 g butter

65 g sugar

 

Place the sugar in a saucepan over medium heat and let it caramelize.

Immediately add the butter and whisk together.

Add the cream and whisk till combined.

Let it thicken and remove from the heat.

 

Fine Beans

125 g fine beans

5 g salt

20 g butter

10 ml oil

 

Rinse the fine beans under cold running water.

Top and tail the fine beans.

In a hot pan pour the oil and flash fry the beans. Add the salt and butter before you take it off the heat.

 

Hazelnut Lavash

3 g sugar

30 g hazelnuts

10 g thyme (finely chopped)

2 g salt

250 g butter

5 ml oil

100 g fine white bio-wheat

 

Mix all the above ingredients together in a bowl.

Add lukewarm water to form soft dough.

Prove till double in size.

Roll the dough out on a floured surface till very thin.

Stretch the dough out over the back side of a greased baking tray.

Place in a preheated oven at 180° C till golden brown.

 

Garnish

chopped thyme

180 g blueberries

Rinse the blueberries under cold running water and use fresh when plating.

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