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Port peppered eye fillet with creamy mushroom, wholegrain mustard sauce and parsnip and carrot minted mash


Kelly Young, 27 years old, Auckland

Port peppered eye fillet with creamy mushroom, wholegrain mustard sauce and parsnip and carrot minted mash

200g beef eye fillet
1 tsp red and black pepper seasoning
1/4 cup port

Mash
2 parsnip, peeled and chopped
2 carrot, peeled and chopped
20g Mainland butter
1 tbs fresh mint, finely chopped

Mustard sauce
20g Mainland butter
1 onion, finely diced
80g mushrooms, finely sliced
100mls Anchor cream
1 tbs wholegrain mustard
1/2 bunch asparagus
Sprig of mint, to serve

1 Place the fillet in a bowl, sprinkle over pepper seasoning and add the port. Set a side to marinade for 30 minutes.

2 Pre heat the oven to 180 C.

3 For the mash, bring a saucepan of salted water to the boil, add the parsnip and carrot and cook for 10-12 minutes or until tender, drain, add the Mainland butter and mash until smooth, season with salt and pepper, stir through the mint.

4 Heat an oiled oven proof frying pan over a high heat, sear the fillet 1 minute each side then place the pan into the oven for 6-8 minutes or until cooked to your liking. Take out of oven and place on a chopping board to rest for 5 minutes. Slice.

5 For the mustard sauce, heat a frying pan over a medium heat; add Mainland butter and sauté the onion for 3-4 minutes or until soft. Add the mushrooms and continue to cook until soft. Add the cream and the mustard, lower the heat and allow to simmer, stirring occasionally until reduced.

6 Bring a saucepan of water to the boil, reduce to a simmer, place a steamer over the simmering water and place asparagus in to steam, lid on, for 3-4 minutes or until asparagus tender.

7 Spoon the mash onto a serving plate, place slices of beef to the side with asparagus to the other side, top with a sprig of mint, spoon over the mustard sauce to serve.

Please note - This recipe is untested in the MasterChef kitchen.




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