Chef Anthony Bevis
‘Eye fillet steak crowning a fragrant nest of sautéed leek, baby beetroot wedges, rocket, freshly picked blueberries, dressed with a light hearted citrus and herb aioli, gilded with a rosemary and blueberry jus.’
‘Eye fillet steak crowning a fragrant nest of sautéed leek, baby beetroot wedges, rocket, freshly picked blueberries, dressed with a light hearted citrus and herb aioli, gilded with a rosemary and blueberry jus.’
‘Eye fillet steak crowning a fragrant nest of sautéed leek, baby beetroot wedges, rocket, freshly picked blueberries, dressed with a light hearted citrus and herb aioli, gilded with a rosemary and blueberry jus.’
‘Eye fillet steak crowning a fragrant nest of sautéed leek, baby beetroot wedges, rocket, freshly picked blueberries, dressed with a light hearted citrus and herb aioli, gilded with a rosemary and blueberry jus.’
‘Eye fillet steak crowning a fragrant nest of sautéed leek, baby beetroot wedges, rocket, freshly picked blueberries, dressed with a light hearted citrus and herb aioli, gilded with a rosemary and blueberry jus.’
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
3 beetroots, 2 sweet potatoes, 1 leak, 50g blueberries, 2 cups of red wine, 2 nips of port, vegetable oil, 1 teaspoon of brown sugar, rosemary, sage, rocket, basil, parsley, zest of 1 lemon, salt and pepper.
Method
Method
Method
Method
Method
Step 1
Step 1
Step 1
Step 1
Step 1
Place three whole beetroots unpeeled into a saucepan and boil for one and a half hours or until soft.
Step 2
Step 2
Step 2
Step 2
Step 2
Peel sweet potatoes then dice into 2cm cubes and boil for twelve minutes or until soft. Place in a baking tray, coat lightly with vegetable oil, then season with salt and freshly ground pepper. Sprinkle with mixed herbs then bake at 200 °C for 20 Minutes.
Step 3
Step 3
Step 3
Step 3
Step 3
Place 2 cups of red wine and 2 nips of port into a saucepan then reduce until the mixture resembles a light syrup. Stir in blueberries and a flat teaspoon of brown sugar, chopped rosemary and leave to simmer for one minute.
Step 4
Step 4
Step 4
Step 4
Step 4
Chop basil, sage, rosemary and flat leaf parsley, then mix with lemon zest, whole egg mayonnaise and leave to rest.
Step 5
Step 5
Step 5
Step 5
Step 5
Place cooled beetroot into a colander then turn on cold water and gently massage the skin of the beetroot. Cut into wedges then place into a mixing bowl with the baked sweet potato, rocket, blueberries and herbs.
Step 6
Step 6
Step 6
Step 6
Step 6
Grill steak to your liking then let it rest for 5 minutes.
Step 7
Step 7
Step 7
Step 7
Step 7
Sauté leak in oil until golden in colour, then set aside on paper towel.
Step 8
Step 8
Step 8
Step 8
Step 8
Mix the salad, then place leak on top, then crown with the eye fillet.
Step 9
Step 9
Step 9
Step 9
Step 9
Strain the red win jus, then spoon gently around the plate.
Bon Appétit …