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:

  1. Preheat a cast iron or heavy bottom sauté pan over medium-high heat, season both sides of beef with salt and pepper
  2. Add butter until lightly browned, add olive oil, thyme and garlic, carefully press beef into pan
  3. Sauté for 4 to 5 minutes or until golden brown, turn, continue to sauté until desired doneness
  4. Gently spoon fat from pan over beef by tilting the pan, keeping the temperature of the fat in check
  5. Insert an instant-read probe thermometer through the side, the tip in the center of the cut
  6. Remove from the heat when thermometer reads 5°F lower than desired doneness
  7. The temperature of the beef will continue to rise approaching desired doneness while resting
  8. 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:

  1. Position rack in center of oven, preheat to 375°F (190°C), place heavy bottom roasting pan in the oven
  2. In a large mixing bowl toss the shrimp in paprika to coat, add oil olive and rosemary, tossing to coat
  3. 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:

  1. Preheat a grill pan over medium high heat
  2. Bring a medium pan of water to boil, season with salt, reduce to simmer
  3. Toss asparagus in olive oil, season with salt and pepper, grill until slightly tender and lightly charred
  4. Gently crack eggs into water, poach until desired doneness, use slotted spoon to remove, drain
  5. Plate asparagus in a group, top with poached egg, gently slit the egg to release the soft yolk
  6. 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:

  1. Brush individual ramekins or spring form pan with softened butter, lightly coat with sugar, refrigerate
  2. Position rack in center of oven, preheat to 325°F (170°C)
  3. In a medium saucepan bring 500ml of water to simmer, fit a mixing bowl on top without touching the water
  4. Add chocolate and butter to the bowl, when melted gently stir until incorporated, remove from heat
  5. Add Brandy to the chocolate mixture, stirring to incorporate, cool
  6. In a separate large mixing bowl combine the egg yolks and sugar, whisk until blonde in colour and viscous in texture
  7. When the whisk is pulled from mixture, ribbons should form as the mixture falls, combine with the chocolate mixture
  8. In a separate, chilled large mixing bowl, whisk the eggs whites until soft peaks form
  9. Gently fold the egg whites and chocolate mixture together with a spatula
  10. Spoon the mixture into prepared individual ramekins or spring form pan
  11. 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:

  1. Heat butter in a large sauté pan over medium heat, when slightly browned add cherries
  2. Deglaze pan with wine, add salt, sugar, balsamic vinegar and vanilla bean and seeds
  3. Cook until cherries are tender, reduce until sauce reaches desired consistency