STEVEN KRUGER Executive Chef: BELUGA

The one the only showstopper

Serves 4

Ingredients

1Kg beef fillet

4 garlic heads

12 baby onion, peeled, halved

200g cherry tomatoes

500g marrow bones

2 beetroot

100ml oil

Rosemary Jus

5L beef stock

150g beef offcuts

2 chopped onions

1 bunch of rosemary

1 head of Garlic

Pinch of salt

5 black peppercorns

1 bay leaf

Truffle pommes puree

5 potatoes

6 tbsp. butter

100ml milk

5ml truffle oil

Sea salt and black pepper

Method

Bone marrow and fillet

Ask your local butcher to cut you 4 pieces of marrow bones. The marrow part of the bone must be big enough for you to fit a teaspoon into and the bone itself should be about 6cm long. Preheat the oven to 180?c and put the bone on the baking tray, marrow facing up

Sprinkle with salt and pepper and place in oven for about10-15 minutes. The marrow should be soft enough for you to push the back of the spoon through.

Remove any sinew from the fillet and trim into 4 pieces 200g portion. Season the meat with salt and pepper. In a hot pan, and some oil and sear the meat until brown on the outside. And some butter and put in hot oven for about 10 minutes for medium rear. Remove and let stand for 10 minutes.

Rosemary Jus

Cut the beef into roughly 2cm cubes and chop up your onions. Get a nice size pot on a high temperature with a little oil and let the oil get to the point of smoking. Add just enough meat to cover the bottom. If you place too much in one go, it will drop the temp of the pot and you will end up boiling the meat.

You want to get a nice roasted colour on the meat, and this is where your sauce will get its flavour from. The more colour, the more sweetness you will have

Once the meat is done, remove from the pot and turn down the temperature. Add a small piece of butter (butter is better than oil as the oil will make your sauce cloudy).

Add the onions, rosemary, pepper, bay leaf, salt and garlic and cook until golden brown. Return the meat and turn the heat back to full.

Add the stock and put it on medium temperature just hot enough for the sauce to simmer gently ( if the sauce boils it will go cloudy).

Constantly skim off the impurities that come to the surface. Cook until the sauce reduces and thickens, then pass through a fine sieve

You shouldn't need to add salt as the reducing process will enhance the natural salts. Wisk in a bit of butter into the sauce just before serving.

Vegetables

In a pan, heat up some olive oil and toss the cherry tomatoes until slightly roasted (do not overcook or the tomatoes will go mushy)

Peel potatoes and cut into quarters. Cover with salted water and cook until soft. Remove potatoes and allow to steam dry for few minutes. In a pan mash the potatoes, and butter, milk, truffle oil, salt and pepper. Taste and check for flavour.

Peel beetroot and finely slice or use the peeler to get thin shavings. Heat some oil to about 200?C and fry beetroot till crispy (if the beetroot does not crisp up nicely, leave in a warm oven for 1-2 hours) roast onion in butter until soft and tender.

Carefully slice the top of the garlic off, just about half way up. In a pan, heat up butter and lightly roast the garlic (be careful not to take the colour too far or the garlic will go bitter) add some butter and cook slowly in the oven till nice and soft.

Assembly

Spoon the truffle pommes puree into the middle of the plate and place the beef on top and bone marrow to the side. Insert a small teaspoon into the marrow. This will be used to get the marrow out of the bone. Place the baby onions around the plate with the cherry tomatoes and the garlic. Bundle the beetroot crisps on top of the fillet and pour some of the sauce around.