AA
 
Aa
Aa
Aa
New Zealand Beef Fillet in Ghana

Ingredients

  • 2 Kg New Zealand Beef Fillet
  • 0.05 Kg Salt
  • 0.01 Kg Pepper
  • 1 Kg Salsify
  • 0.1 L Chicken stock
  • 0.2 L Cream
  • 0.05 L White wine
  • 0.01 Kg Maizena
  • 1.5 Kg Potatoes
  • 0.05 Kg Parsley
  • 0.05 Kg Oregano
  • 0.05 Kg Butter
  • 0.3 Kg Fine green beans
  • 0.03 Kg Butter
  • 0.005 Kg Garlic
  • 0.1 L Demi Glace
scroll for more

Summary

click to rate
1 vote | 934 views

New Zealand Beef Fillet in Ghana

 

Recipe Summary & Steps

I actually just wanted to write about our latest addition in the restaurant, the new 3 course menu. We have created a 3 course menu where the guest can as well eat the individual courses "a la carte" but basically if you order the whole menu you get the dessert for free. We will change this menu every week, so there are so many more recipes just waiting to be posted.

But then I thought about the menu, one of my suppliers came and said that he has beef fillet from New Zealand. Now I have to be honest, I have no idea how it got here. I know this supplier well....and you do too! It is my fish supplier with whom we went fishing in Krokobite. Yes he deals in many other things, Parma Ham, Parmesan, flour, cheese bacon....anything that sells.

He got the fillet through some dark corners and thought he would send me one to taste.....wow, this was nice. The color is really dark, not like the usual beef I have from South Africa. It is super tender, tasty and just simply great.

That is how my new menu should start. so I looked what else I have and found some lovely Salsifys....a root vegetable that is best eaten in a creamy sauce....just if you ask my humble opinion. Then we made some nice turned potatoes and some green beans on top of the fillet, yes, and believe me, it goes well.

So with no further ado and mumbling and long story, here is the recipe.....and I still wonder how he got it!!!!!!

Ingredients

  • 2 Kg New Zealand Beef Fillet
  • 0.05 Kg Salt
  • 0.01 Kg Pepper
  • 1 Kg Salsify
  • 0.1 L Chicken stock
  • 0.2 L Cream
  • 0.05 L White wine
  • 0.01 Kg Maizena
  • 1.5 Kg Potatoes
  • 0.05 Kg Parsley
  • 0.05 Kg Oregano
  • 0.05 Kg Butter
  • 0.3 Kg Fine green beans
  • 0.03 Kg Butter
  • 0.005 Kg Garlic
  • 0.1 L Demi Glace

Method

Season the fillet with salt and pepper

Fry in oil to the desired temperature

Saute the salsify, then add chicken stock and cream

Boil up, season and thicken with Maizena

Turn the potatoes and boil them in salt water till soft

Chop the herbs very finely, then toss potatoes with herbs and butter

Blanch the green beans, cool down in ice water

Saute in butter with a bit garlic, season to taste

Put the salsifys on the bottom of a deep plate

Place the meat on top, potatoes around, a little jus

Put one bundle of beans on top of the meat

scroll for more