Recipe Kevin Gouws

House and Leisure Food - - CONTENTS -

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

Serves 4

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.

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