Ingredients Jump to Instructions ↓

  1. 700g beef tenderloin

  2. 30g grain mustard

  3. paprika to taste

  4. 1/2 bunch fresh rosemary

  5. cracked black pepper to taste

  6. Green pea mash:

  7. 300gm fresh frozen peas

  8. 1 large potato

  9. 30ml cream

  10. Zucchini & mushroom topping:

  11. 1 small yellow zucchini

  12. 1 small green zucchini

  13. 2 cloves garlic

  14. 1x shallots

  15. 150g mixed mushrooms; Enoki, White coral, Oyster, Shiitake

  16. fresh herbs, (chive, thyme)

  17. olive oil

  18. salt & pepper to taste

  19. Baby vegetables:

  20. parsnips

  21. carrots

  22. golden beet

  23. sugar snaps

  24. Balsamic glaze:

  25. Balsamic vinegar

  26. shallots

  27. finely cracked pepper

  28. chopped parsley fresh

  29. veal jus

  30. butter

  31. 16 roasted Macadamia nuts

Instructions Jump to Ingredients ↑

  1. For the beef tenderloin:

  2. Season & seal the beef tenderloin in a hot pan. Let stand for 5 minutes and apply the mustard and herbs all around the meat. (This can be done in advance).

  3. Preheat the oven to 180C. Depending on the thickness of the tenderloin it will take 20 to 25 minutes to a medium to rare stage.

  4. Remove from oven and let it rest for about 10 minutes. Slice just before serving.

  5. For the green pea mash:

  6. Peel the potato & cut in walnut size cubes. Boil in salted water until cooked. Add the peas for the final minute.

  7. Drain the liquid and add cream. Season well.

  8. Puree the mixture in the blender.

  9. For the zucchini & mushroom topping:

  10. Peel long slivers of both the zucchinis. Place the slices in boiling salted water for 15 seconds, drain and then immediately refresh with cold water.

  11. Saut all the mushrooms with the shallots and garlic. Season well. Add zucchini and herbs at the last minute.

  12. For the baby vegetables:

  13. Peel the baby vegetables leaving some green stalks about 2 cm (carrots, parsnips) in a pot of boiling salt water and blanch. Remove and rinse in cold water to stop vegetables discolouring.

  14. With the golden beet just remove the green leaves, wash and coat with little olive oil. Season well with salt and pepper, dry herbs, and roast in the oven until soft. Once cooked and while it is still warm just squeeze the skin off with your fingers or use a paper towel (this goes as well with beetroot).

  15. To heat, add a little olive oil or butter to a small pan and toss all the vegetables until warm. You might want to add fresh herbs and seasoning.

  16. For the Balsamic glaze:

  17. Add a little butter to a pan and saut shallots. Deglaze with balsamic vinegar and reduce. Add veal stock and reduce. Season.

  18. To Assemble:

  19. Put the pea mash in the centre of the plate. Arrange the baby vegetables around it. Slice the beef and lean onto the pea mash. Garnish with the mushroom and zucchini salsa. Spoon the balsamic glaze with the roasted macadamia nuts on the plate.


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