FILLET OF BEEF WITH TOMATO CONCASSE AND ROASTED GARLIC AND HERB BUTTER

FILLET OF BEEF WITH TOMATO CONCASSE AND ROASTED GARLIC AND HERB BUTTER image

Number Of Ingredients 14

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Ingredients

1 beef eye fillet 180g
1 teaspoon olive oil
Tomato concasse
2 large tomatoes, blanched, seeded and chopped
2 teaspoons extra-virgin olive oil
1/4 cup baby rocket leaves, to serve
Aged balsamic, to serve
Herb and garlic butter
100g butter, softened and diced
4 roasted cloves of garlic
2 sprigs flat leaf parsley, leaves separated
1 sprig rosemary leaves, separated
5 sprigs oregano, leaves separated
2 tsp Dijon mustard

Steps:

Boil a large saucepan of water and prepare a large bowl with ice water for refreshing the tomatoes. Using a paring knife remove the stem and core of the tomatoes by cutting a cone shaped piece out of the stem-end of each tomato. Then score a large X. Place the tomatoes in the boiling water for about 10 seconds then immediately refresh in the ice water bath. Once cool, peel the skin off the tomatoes. Then slice the tomatoes into quarters and using a small paring knife remove juice and seeds. Place onto a paper-towel lined plate and allow to drain. Lay the tomato carcasses flat on a cutting board and dice into 8mm pieces. For butter, place butter, 2 cloves roasted garlic, parsley leaves, rosemary leaves, oregano leaves and Dijon in chopper attachment and process with stick blender until well combined. Season with salt and pepper. Place on a small square of cling film and shape into a 10cm log. Roll to enclose butter mixture and shape into a log, twisting ends to secure. Place in the freezer for 30 minutes to firm. Remove cling film and thickly slice. Using kitchen string, truss the beef so it maintains its shape during cooking. Season beef with sea salt and freshly ground black pepper. Heat oil in a large fry pan over medium-high heat, seal steaks on all sides. Cook for 3 minutes on each side for medium-rare or until cooked to your liking. Transfer beef to a wire rack to rest for 6 minutes. Remove kitchen string. Meanwhile for the tomato concasse, combine tomatoes and oil in a bowl, season with salt and pepper to taste. Slice beef in half and top with a round of the herb and garlic butter, spoon tomato concasse onto the plate. Dress with rocket leaves, roasted garlic, olive oil and aged balsamic. Place 4 unpeeled garlic cloves in a sheet of foil and drizzle with a little olive oil, wrap to enclose and roast at 180C for 15 minutes or until tender.