Charred filet mignon and prawns with gremolata
YIELDS 4
Ingredients - Filet mignon
- Beef Tenderloin Center Cut – trimmed (250g/person) 1kg
- Fresh Thyme - 4pc
- Garlic Cloves – unpeeled - 4pc
- Extra Virgin Olive Oil - 2tbsp
- Unsalted Butter - 2tbsp
- Coarse Sea Salt for taste
- Fresh Ground Black Pepper for taste
Instructions:
- Preheat a cast iron or heavy bottom sauté pan over medium-high heat, season both sides of beef with salt and pepper
- Add butter until lightly browned, add olive oil, thyme and garlic, carefully press beef into pan
- Sauté for 4 to 5 minutes or until golden brown, turn, continue to sauté until desired doneness
- Gently spoon fat from pan over beef by tilting the pan, keeping the temperature of the fat in check
- Insert an instant-read probe thermometer through the side, the tip in the center of the cut
- Remove from the heat when thermometer reads 5°F lower than desired doneness
- The temperature of the beef will continue to rise approaching desired doneness while resting
- Rare 52°C/125°F - Medium-Rare 57°C/135°F - Medium 63°C/145°F - Medium-Well 66°C/150°F - Well 71°C/160°F
Ingredients - Prawns
- Tiger Prawns in Shell – rinsed and deveined - 12pc
- Fresh Rosemary – leaves stripped - 3pc
- Sweet or Hot Paprika - 10g
- Extra Virgin Olive Oil - 30ml
- Lemon – sliced in half, grilled and wrapped in cheese cloth garnish
- Flaked Sea Salt taste
- Fresh Ground Black Pepper taste
Instructions:
- Position rack in center of oven, preheat to 375°F (190°C), place heavy bottom roasting pan in the oven
- In a large mixing bowl toss the shrimp in paprika to coat, add oil olive and rosemary, tossing to coat
- Season with salt and pepper, roast for 3-4 minutes, turn, continue for another 3-4 minutes, serve immediately
Ingredients - Gremolata
- Fresh Flat Leaf Parsley – rinsed, leaves stripped and fine chop - 2cups
- Garlic Cloves – peeled and finely grated - 2pc
- Lemon Zest – rinsed and fine zest - 2pc
- Flaked Sea Salt - taste
Instructions:
Combine ingredients, chopping together to incorporate, season with salt
Grilled asparagus with poached egg
YIELDS 4
Ingredients:
- 20 pieces of asparagus – trimmed and heavy stems peeled
- Four large Eggs
- Parmesan Cheese - 100g
- Extra Virgin Olive Oil - 75ml
- Smoked Paprika - taste
- Flaked Sea Salt - taste
- Fresh Ground Black Pepper - taste
Instructions:
- Preheat a grill pan over medium high heat
- Bring a medium pan of water to boil, season with salt, reduce to simmer
- Toss asparagus in olive oil, season with salt and pepper, grill until slightly tender and lightly charred
- Gently crack eggs into water, poach until desired doneness, use slotted spoon to remove, drain
- Plate asparagus in a group, top with poached egg, gently slit the egg to release the soft yolk
-
Finish with paprika and fresh grated Parmesan cheese
Fallen chocolate souffle with chianti cherries
YIELDS 8
Ingredients - Souffle
- Dark Chocolate - 325g
- Five large Eggs – separated
- White Granular Sugar (more for sugar coating) - 140g
- Unsalted Butter (more for brushing) - 140g
- Brandy or Cognac - 2tbsp
- Icing Sugar (for dusting) for dusting
Instructions:
- Brush individual ramekins or spring form pan with softened butter, lightly coat with sugar, refrigerate
- Position rack in center of oven, preheat to 325°F (170°C)
- In a medium saucepan bring 500ml of water to simmer, fit a mixing bowl on top without touching the water
- Add chocolate and butter to the bowl, when melted gently stir until incorporated, remove from heat
- Add Brandy to the chocolate mixture, stirring to incorporate, cool
- In a separate large mixing bowl combine the egg yolks and sugar, whisk until blonde in colour and viscous in texture
- When the whisk is pulled from mixture, ribbons should form as the mixture falls, combine with the chocolate mixture
- In a separate, chilled large mixing bowl, whisk the eggs whites until soft peaks form
- Gently fold the egg whites and chocolate mixture together with a spatula
- Spoon the mixture into prepared individual ramekins or spring form pan
- Bake for 25-30 minutes or until soufflé has risen and is springy to the touch, cool completely
Ingredients - Chianti cherries
- Two cups of fresh or frozen Black Cherries – pitted
- Chianti Red Wine - 500ml
- Aged Balsamic Vinegar - 1tbsp
- Whole Vanilla Bean – sliced in half lengthways and seeded 1pc
- Raw Sugar - 1tbsp
- Unsalted Butter - 1tbsp
- Flaked Sea Salt - pinch
Instructions:
- Heat butter in a large sauté pan over medium heat, when slightly browned add cherries
- Deglaze pan with wine, add salt, sugar, balsamic vinegar and vanilla bean and seeds
- Cook until cherries are tender, reduce until sauce reaches desired consistency