- 1 piece of beef fillet per person
- 1 carrot
- 1 zuchinni
- 1 red pepper
- 1 bunch asparagus
- 1 plastic bladder of beef stock
- big splash of port
- 4 tbl pesto
- 1 tble oil
- tiny splash vinegar – cider or balsamic
- a pinch of chilli flakes
- black pepper
Julienne the carrot and zuchinni. Slice the asparagus and red pepper thinly with a knife.
Reduce stock from bladder pack to 1/3 of it's original volume, add good splash of port and reduce by half, set aside and keep warm. Should be slightly syrupy.
Simmer a pot of water, then heat a heavy pan. Cook the steak, when cooked almost as much as you wish, set aside to rest and it'll get to how you want it while you do the following.
Plunge the julienned vegetables into the boiling water.
Bring back to the boil, drain, sprinkle with salt (and toss with a little butter).
Set piles of the hot seasoned julienne vegetables in the middle of each plate, place the steak on top, spoon over the reduced stock/port jus, the add a little pesto on the top to finish.
John Hawkesby's wine suggestion:
Gladstone Auld Alliance 2006
Trinity Hill 2006