1 piece beef fillet, 10 portions
¹⁄³ cup CHEF Red and Port Wine Reduction Paste
2 tablespoons CHEF Black Garlic Paste
2 tablespoons CHEF Fermented Pepper Paste
8 field mushrooms, chopped 1 small onion, chopped
500g gourmet mushrooms
1-2 tablespoons CHEF Mushroom Liquid Concentrate
6-8 Agria potatoes, peeled and sliced
2 cups cream
¼ cup CHEF Vegetable Liquid Concentrate
1 clove garlic, halved 2-3 thyme sprigs
½ cup finely grated parmesan + extra for grilling Sauce
30g butter 1 each carrot / celery / onion, diced
1 teaspoon caraway seeds
½ cup CHEF Red and Port Wine Reduction Paste
¼ cup CHEF Beef Liquid Concentrate + 1 litre water
½ cup smoky BBQ sauce Garnish fresh thyme
Combine the CHEF Red and Port Wine Reduction Paste, CHEF Black Garlic Paste and CHEF Fermented Pepper Paste and mix well.
Rub all over the trimmed fillet and allow to marinate for at least 8 hours or up to 24 hours.
Sear the beef in a hot pan with a little oil until coloured on both sides. Transfer to a roasting dish and cook at 220.C for 15-20 minutes depending on weight, then wrap in foil and allow to rest for at least 10 minutes before slicing into portions.
For the mushrooms, blitz the onion and field mushrooms until very finely chopped. Heat half the butter in a large frying pan and saute. the onion mushroom mix until soft and fragrant. Add the CHEF Mushroom Liquid Concentrate and reduce to a thick paste. Heat the remaining butter and saute. the gourmet mushrooms until coloured and tender.
For the potatoes, lightly grease small ramekins or single serve moulds. Combine the cream, CHEF Vegetable Liquid Concentrate, garlic and thyme leaves and bring to a simmer. Allow to cool for 10 minutes to infuse then strain.
Layer the potato slices in the ramekins pressing down firmly until tightly packed. Arrange on a baking tray and carefully pour over the flavoured cream. Allow time for the liquid to soak down through the potatoes. Bake for 45 minutes to an hour in a moderate oven until the potatoes are tender and golden. Allow to cool then invert onto a lined tray and top with parmesan, grill until golden and bubbling.
For the sauce, heat the butter and saute. the onion, carrot, celery and caraway seeds until caramelised, add the CHEF Red and Port Wine Reduction Paste, CHEF Beef Liquid Concentrate, water and BBQ sauce. Simmer for 20 minutes then strain well and thicken, if desired. Season to taste.
Serve the beef in slices on the gourmet mushrooms with a golden potato cup. Drizzle over the red wine reduction. Garnish with fresh thyme.