Enjoy with the Creation Reserve Merlot
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.
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.
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.
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.
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.
180 g blueberries
Rinse the blueberries under cold running water and use fresh when plating.