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Tenderloin
Steak With Booie Rum
From the kitchen of Michael Collins, Bell Tower
Restaurant
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This recipe features South
Burnett beef sourced from Paradise Creek Meats
along with several other local products such as lavender, Booie Range rum,
olives and pumpkin. This is a very simple, quick dish to prepare but provides
an amazing depth of flavour. It's best served with a rich, full-bodied red
wine.
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Ingredients for two
servings:
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4 x 100gm eye fillet
medallion
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60ml Booie Range rum
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1 teaspoon honey
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1/2 teaspoon lavender
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1 cup beef stock
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1 tablespoon olive oil
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8 x verdale olives
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4 cloves pickled garlic
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60gm salami
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10 x cherry tomatoes
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150gm pumpkin
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20 mls Red Wine vinegar
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Suggested accompaniments:
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Salad greens, or
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In-season vegetables
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Method:
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Saute the beef fillet medallions
in olive oil
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When cooked, remove from
heat and rest in a warm place
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Pan fry the olives, salami,
pickled garlic, cherry tomatoes and pumpkin.
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Remove ingredients from the
pan when cooked and thread onto a skewer
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Deglace the pan with rum,
honey, lavender and beer stock and reduce to make sauce
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Place the medallions back
in the pan with the sauce and heat through
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When completed, arrange on
plate with skewer and garnish
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Serve with a full-bodied
red wine (recommended wine: Crane Wines' Shiraz)
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Above: Tenderloin Steak
with Booie Rum
by Michael Collins,
Bell Tower Restaurant,
Kingaroy
Recommended wine:
Crane Wines
Shiraz
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