INGREDIENTS
100g breadcrumbs
25g coriander
25g parsley
1 fillet of beef
2 tbsp Dijon mustard
Beef compote
500g braising steak, sliced
1 carrot
1 onion
3 shallots
6 garlic cloves, chopped
1 tbsp flour, dry cooked until brown
500mls Red wine
½ orange, halved
2 oranges, juiced
1 lemon, juiced
250ml beef stock
2tbsp stone less black olives, halved
Marinated aubergine
1 baby aubergine
3 tbsp olive oil
100g chopped tomatoes
1 tbsp tarragon, chopped
1 tbsp basil, chopped
4 tbsp olive oil
Seasoning
Recipe continues
METHOD
Place the breadcrumbs in a Blitzer with the herbs and blitz until combined. Season and reserve.
Cut the fillet into 4 medallions and season. Heat a little oil in a large frying pan and seal the beef on each side for about 2 mins. Place in an oven for a few minutes until the beef is just cooked. Remove and brush with Dijon mustard sprinkle on breadcrumbs then finish under the grill until they are golden.
For the beef compote, brown the beef in a little oil in a pan until well browned. Season and set aside. Add the diced carrots, onion, shallots and the garlic and brown in the pan. Return the browned beef and sprinkle in the browned flour. Stir in the wine, orange quarters and the citrus juices and simmer uncover to reduce by a quarter. Add the stock and simmer with a lid gently for 2-3 hours until the meat breaks up easily. Drain off the liquid and reduce for required consistency for the gravy. Gently flake the meat and place in a pan with the olives and gently warm with some of the gravy.
For the marinated aubergine, cut the aubergine into 8-1cm slices. Pan fry until golden brown on both sides. Drain on absorbent paper and reserve. Add chopped tomatoes into a pan and mix in basil and coriander, season and warm through and pour over the aubergine slices.
To serve, place a spoonful of the beef compote in the centre of the plate. At the side place some of the aubergine slices and spoon over the tomato and herbs, place the fillet with herb crust on the top of the compote. Drizzle round some reserved gravy.