CHAR-GRILLED BEEF FILLETS RESTING ON WARRIGUL GREENS AND ASPARAGUS , TOPPED WITH A DUET OF POTATOES AND SERVED WITH A SESAME AND CEPE JUS
Serves 10
10 Beef Tenderloins a 200gr
50ml Olive Oil
800gr Warrigul Greens
30 Asparagus
2 Gloves Garlic , chopped
5 dl Beef Jus
50 ml Red Wine
50 gr Dried Cepes , soaked
100 ml Tahini Paste
20 gr Sesame Seeds , roasted
1 kg Mash Potatoes
10 Jacket Potatoes
150 gr Butter
Seasoning
20 gr Chives , finely cut
10 Fresh Herbs Sprigs
Divide the jus in half , then add in one the Tahini paste and a few sesame seeds and bring to the boil and season.
Sauté off in a little bit butter the cepes , deglaze with the red wine , then add the rest of the jus , reduce and season.
Boil the jacket potatoes with skin until cooked , then peel and cut in fine slices. Arrange the slices in 10 circles on a tray , brush over some butter and bake in the oven until golden brown.
Season the fillets and char grill and heat up the mash potatoes.
Sauté off the Warrigul greens in olive oil with the garlic and the blanched asparagus in some butter and season.
To serve, spoon on the warm plates the two sauces , place the Warrigul greens and asparagus in the middle. Place the fillets on top and spoon on the mash potatoes and finish it with the potatoes circles.
Sprinkle around the chives and the remaining sesame seeds and garnish with the herb sprigs
Recipe by Chef Daniel Hiltbrunner
