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RESTAURANT ROUND-UP<br />
CONTAINS 1 OF YOUR 5 A DAY<br />
500g carrots, peeled and<br />
finely chopped<br />
sprig fresh thyme<br />
3 cloves<br />
pinch castor sugar<br />
125ml (½ cup) chicken stock<br />
100ml double-thick cream<br />
salt and freshly ground black<br />
pepper, to taste<br />
lemon juice, to taste<br />
BABY CARROTS<br />
1 punnet baby rainbow carrots,<br />
stems trimmed to 2cm and washed<br />
olive oil, to toss<br />
PLUM JUS<br />
60ml (¼ cup) red wine<br />
3 ripe plums<br />
10ml (2 tsp) soya sauce<br />
SPICED BEEF FILLET WITH CARROTS AND PLUM JUS<br />
5ml (1 tsp) rice vinegar<br />
7,5ml (1½ tsp) brown sugar<br />
SPICED BEEF FILLET<br />
2,5ml (½ tsp) black mustard seeds<br />
2,5ml (½ tsp) coriander seeds<br />
2,5ml (½ tsp) fresh thyme, chopped<br />
2,5ml (½ tsp) smoked salt<br />
2,5ml (½ tsp) whole peppercorns<br />
4 x 200g beef-fillet medallions<br />
sunflower oil, to drizzle<br />
TO GARNISH<br />
1 large carrot, peeled<br />
olive oil, to drizzle<br />
carrot shoots<br />
HOW TO DO IT<br />
For the carrot purée, melt the butter<br />
in a saucepan over medium-high<br />
1<br />
heat, add the 500g chopped carrots,<br />
thyme sprig and cloves and cook slowly<br />
until soft, without colouring the carrots,<br />
15 minutes. Add the castor sugar,<br />
chicken stock and double-thick cream,<br />
reducetheheattolowandallowto<br />
simmer,10minutes.Removefromheat,<br />
take out the cloves and thyme, then<br />
transferthecontentsofthepantoa<br />
food processor. Blend well then, using<br />
thebackofaspoon,passthepurée<br />
throughainesievetoensureasmooth<br />
inish. Season to taste with salt, pepper<br />
andalittlelemonjuicetobrightenthe<br />
lavour. Set aside until needed.<br />
2For the baby carrots, slice the<br />
rainbow carrots in half lengthways<br />
andtossinalittleoliveoil,saltand<br />
pepper. Heat a cast-iron skillet until<br />
smokinghotandchargrillthecarrots<br />
untilnicecharlineshavebeenachieved.<br />
Set aside until needed.<br />
3For the plum jus, place all of the<br />
ingredientsinasmallpotand<br />
bringtoaboil,5minutes.Puréeusing<br />
a stick blender and set aside.<br />
4For the illet, place the mustard<br />
seeds, coriander seeds, 2,5ml<br />
(½ tsp) thyme, smoked salt and whole<br />
peppercornsinapestleandmortarand<br />
coarselygrindtomakeaspicerub.Coat<br />
theilletswithadrizzleofsunloweroil.<br />
Divide the spice rub among the illets<br />
andmassageintothemeat.Heata<br />
cast-iron skillet until smoking hot, place<br />
the illet medallions in the skillet and,<br />
rotating every 30 seconds, cook until an<br />
internal meat thermometer reads 55˚C<br />
formediumrareoruntildonetoyour<br />
liking. Remove from skillet and set aside<br />
torest,5minutes.<br />
5To assemble the dish, reheat<br />
thecarrotpuréeandplumjus,<br />
separately, over low heat. Place a<br />
heaped tablespoon of carrot purée<br />
inthemiddleofeachplateanddrag<br />
a fork though it to create a raked effect.<br />
Rest the beef illet off to one side of the<br />
purée. Using a vegetable peeler, peel<br />
long,thinribbonsoffthe1largecarrot<br />
andtosstheminabitofoil,saltand<br />
pepper.Wrapthemaroundyouringer<br />
to form little twirls and place them<br />
standing upright on the purée. Fill each<br />
ofthetwirlswithplumjus.Arrangethe<br />
baby carrots on, around and beside the<br />
carrot twirls and inish with a few carrot<br />
shoots as a garnish.<br />
foodandhome.co.za JUNE 2016 71
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