“NGA HUA O TE WHENUA” FEAST FROM THE LAND
Eye fillet steak nestled on smoked kumara, topped with pesto filled mushroom and served with broccolini, balsamic shallots and a red wine jus.
4 x 180 gram eye fillet steak
1 large red kumara
4 x large button mushrooms
4 x shallots
12 broccolini stems
1⁄2 cup fresh basil leaves
1⁄2 cup fresh spinach leaves
1⁄4 cup parmesan cheese
1⁄4 cup pinenuts
1 cup of Ara Wines Pinot Noir
1 cup beef stock
3 cloves garlic
Small red onion
Balsamic fig glaze
Peel kumara and slice into 2cm discs, ideally should be just larger than your eye fillet, brush with oil, season and place in smoker on low until tender.
Peel shallots and cut in half, melt 3 tbsp butter in a frying pan, add brown sugar and place shallots flat side down. Cook until shallots begin to brown, add 3 tbsp of balsamic fig glaze and toss shallots. Transfer pan to oven and roast until tender, 20-30 minutes.
Place basil leaves, spinach leaves and pinenuts into a food processor and pulse, add parmesan and 1⁄2 a clove of chopped garlic and pulse again, continue blitzing slowly adding in 1⁄4 cup of olive oil and season to taste.
Remove stalks from mushrooms, brush with melted butter and season with salt and pepper, bake in oven till tender, remove and fill with pesto.
Melt 2 tbsp butter in a frying pan and add 1 clove of minced garlic, add broccolini and fry quickly, once cooked add a squeeze of fresh lemon juice and season to taste.
Red Wine Jus
Melt 25 grams of butter in a frying pan and add finely chopped red onion and 1 clove of minced garlic, cook until soft. Add red wine, beef stock, 2 tbsp brown sugar and fresh rosemary, bring to the boil and then reduce to simmer until thickened. Remove rosemary and whisk in another 25gms butter, season to taste.
Cook your eye fillet to your liking. Place smoked kumara on plate and top with eye fillet and pesto filled mushroom. Place broccolini and shallots on plate and serve with red wine jus.