Ingredients
- 6 long sprigs fresh rosemary
- 6 x 300g fillets on the bone
- 30ml (2 tbsp) coriander seeds
- 5ml (1 tsp) fresh thyme, chopped
- 5ml (1 tsp) black pepper, crushed
- 5ml (1 tsp) dark brown sugar
- 30ml (2 tbsp) soya sauce
- 45ml (3 tbsp) olive oil
- 75g butter
- 1 garlic clove, peeled and bruised
- 300g assorted mushrooms (shiitake, white button, oyster, shimeji)
- 300ml fresh cream
- 7,5ml (1½ tsp) beef stock concentrate
- 5ml (1 tsp) truffle oil
- 45ml (3 tbsp) whisky
- 30ml (2 tbsp) fresh parsley, chopped + extra, to garnish
- herbed sea salt flakes, to serve
R65.00 / 300gAdd to cart
Method
- Tie the rosemary onto each fillet with thin butcher’s string and place in a mixing bowl. Combine the coriander seeds, thyme, pepper, sugar, soya and olive oil and rub into the meat. Set aside at room temperature to marinate, 30 minutes.
- Heat the butter in a saucepan over medium heat, add the garlic and mushrooms and sauté, 4 – 5 minutes. Increase the heat to high, add the cream, beef stock concentrate, truffle oil and whisky and cook until slightly thickened, 5 minutes. Stir in the chopped parsley.
- Heat a griddle- or frying pan until very hot and cook the beef fillets, 4 – 5 minutes on each side. Remove from heat and allow to rest, 10 minutes, before serving with the whisky-cream mushrooms. Garnish with the herbed sea salt flakes and parsley.
