Fillet of beef with a creamy mustard mash and red wine jus
Steve Jeurgens, 35 years old, Auckland
Fillet of beef with a creamy mustard mash and red wine jus
Red wine jus
Beef bones
1 onions, diced
2 carrots, chopped
2 celery stalks, chopped
2 leeks, chopped
1 bottle shiraz
3 star anise
1 tsp sugar
Creamy mash
4 potatoes, peeled, 1cm thick slices
3 cloves garlic
150grms Mainland butter
2 Tbs Anchor milk
1 tsp whole grain mustard
3 Tbs Mainland parmesan cheese, grated
Beef Eye fillet, trimmed
New York cut black pepper
Maldon salt flakes
2 field mushrooms
4 vine ripened tomatoes
English spinach, trim stems
Chives, to serve
1 For the red wine jus, Heat a large oiled saucepan over a high
heat, add beef bones and brown all over, add the onion, carrot,
celery and leeks continue to brown all over, cover with cold water
and bring to the boil, reduce to a simmer for 3-4 hours, skim off
the fat every 1/2 hour. Line a sieve with muslin, place over a
saucepan and strain the stock. Continue to reduce. Pour the shiraz
into a saucepan with star anise and sugar, place over a medium heat
and reduce by half. Add to the stock and cook for a further 20
minutes, set aside.
2 For the mash, bring a saucepan of salted water to the boil, add
the potatoes and garlic and cook until tender, drain then place
back over a low heat to steam out all the excess moisture. Mash the
potato and garlic through a sieve, add the Mainland butter. Drizzle
with olive oil and season with salt and pepper. Add the Anchor
milk, mustard and Mainland parmesan cheese, mix well to combine
then cover with foil and set aside.
3 Pre heat an oven to 210 C.
4 Trim the eye fillet into slices 2 inches thick. Season well all
over with the black pepper and salt. Heat an oiled ovenproof frying
pan over a high heat, cook the fillet slices for 4 minutes, brown
the sides and turn over. Place the pan in the oven for 7 minutes or
until cooked to your liking. Take out of oven and rest for 10
minutes on a cooling rack.
5 Place the mushrooms and tomatoes in a roasting tray, drizzle with
olive oil and season with salt and pepper, place in the oven for
10-15 minutes.
6 Bring a saucepan of salted water to the boil, blanch the spinach
for a few seconds, drain well.
7 Place a ring mould in the centre of a serving plate, spoon mash
into the ring, top with spinach, top with mushroom. Carefully
remove the ring. Place tomato to one side and sliced beef to the
other side, spoon a small amount of jus over the beef and around
the plate, pour the remaining jus into a serving jug to the side
with a drizzle of extra virgin olive oil. Place a chive across the
plate to serve.
Please note - This recipe is untested in the MasterChef kitchen.
