| Beef with Celeriac Mash, Tomatoes & Onion Jam |
|
with
VPC Cabernet Dressing
Semi-Dried Tomatoes: Cut the tomatoes in half and place in a bowl. Toss the tomatoes through the VPC Cabernet Dressing (shake well before use), ½ garlic, ½ oregano and salt & pepper. Bake in the oven on 80c for approximately 5 hours or until semi-dried.
Onion Jam: In a small pan, add the sugar and water and stir over a medium heat. Slowly bring to the boil and continue cooking until the liquid caramelises. Add the onions and a touch of salt & pepper and stir over a low heat for about 1 hour. The onions should become transparent. Add the vinegar and cook for a further 5 minutes. Keep warm.
Celeriac Mash: Peel the celeriac and place in a pot with the milk. Season with salt & pepper. Bring to the boil and simmer until cooked. The celeriac should be soft enough for a knife to be easily inserted. Strain and reserve the celeriac, then pass the celeriac through a mouli. Add some of the liquid back to the mash and some butter (optional), then set aside.
Beef Fillet: Brush the remaining garlic and oregano onto the beef with some VPC Extra Virgin Olive Oil and season with salt & pepper. Seal both sides of the meat on the BBQ (or in a pan). Finish cooking the beef in the oven on 180-200c until cooked to your liking.
To Serve: Place the mash on two separate plates, followed by the meat and a small amount of onion jam on top. Place the tomatoes beside the mash and drizzle with VPC Cabernet Dressing.
Wine Suggestion: Wooded Merlot or Cabernet/Merlot.
Chef’s Tip: When caramelising sugar for the onion jam, keep a close eye on it. If it burns to the pot, it’s really hard to clean and it gives off a bad smell. Carefully place the onions into the pot so the sugar doesn’t splash and burn. This onion jam is worth the effort!!
Serving Suggestion: The onion jam is also great served with sausages, on cheese platters, or mixed through mash potato.
Note: Shake the dressing well before use and refrigerate after opening.
|
|
| Ingredients |
|
Serves 4
Semi-Dried Tomatoes
3 roma tomatoes, cut in half
1 tablespoon VPC Cabernet Dressing
1 clove garlic, chopped
1 tablespoon chopped oregano
salt & pepper
Onion Jam
½ cup sugar
½ cup water
2 onions, thinly sliced
salt & pepper
2 tablespoons vinegar
Celeriac Mash
2 large celeriac
2 cups milk
salt & pepper
butter (optional)
Beef Fillets
2 beef fillets (220g each)
or 2 rib eye (300g each)
VPC Extra Virgin Olive Oil
salt & pepper
|
|
