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Yields 10 Portions

Creation Reserve Pinot Noir

Beef Fillet

10x 180g Beef Fillet Portions

30g Maldon Salt

50g Ghee

50ml Oil

Heat your pan and add the oil.

Season your Beef fillet with the salt and sear off in the pan.

Add the ghee and baste the beef fillet with the ghee.

Transfer to a oven tray and place in a preheated 200’C oven for 4 minutes.

Remove and set aside to rest.

 

Confit Potatoes

5 large Potatoes, peeled and halved length ways

2 L Vegetable Oil

20g Maldon salt

Score each potato and place flat side down in a oven tray.

Add the oil to cover the potatoes.

Transfer to a 140’C oven and confit for about 30minutes, checking if it is soft. Let it confit for longer if not soft yet.

Remove tray from the oven and let it cool a bit.

Remove the potatoes for the oil and set aside.

Deep fry till golden, when you would like to plate it and sprinkle with Maldon salt

Gremolata 

50g Parsley

2Lemons (juiced and Zest and Juice)

2 garlic

300ml Oil

Wash parsley then chop coarsely.

Zest all the lemons then cut in half after.

Squeeze the lemons for juice

In the thermomixer, pulse the parsley and lemon juice.

It must not be smooth.

Add oil, zest and salt to taste.

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