ROAST BEEF WITH MINTED PEAS AND PARMESAN
Recipe Kevin Gouws
400g beef fillet sea salt and milled
black pepper olive oil, for frying 120g garden peas 20g butter ¼ small onion,
finely chopped 2T mint, finely chopped a splash of red wine ⅓ cup chicken or beef stock 50g Parmesan shavings
Preheat the oven to 200°C. Season the beef fillet with salt and pepper and, in a frying pan with a metal handle, sear the fillet on all sides in a little olive oil. Place the pan with the fillet in the oven and cook as desired. Remove from the oven and set aside to rest. Keep the frying pan containing the cooking juices aside.
In a saucepan, bring some salted water to the boil and cook the peas for two to three minutes. In a frying pan, melt the butter and gently fry the onion over a medium heat until translucent. Add the mint and the peas, and season to taste.
Place the frying pan containing the beef cooking juices over a medium heat. Add the red wine and chicken or beef stock. Stir to deglaze. Simmer and reduce until the jus thickens, then strain through a fine sieve.
Slice the beef thinly and season with salt and pepper to taste. Spoon a few peas in the centre of each slice of beef and wrap the meat around the peas. Secure each roll with a toothpick and arrange on a plate. Drizzle the jus around the beef and garnish with the Parmesan shavings.