FILLET WITH PORCINI, TOMATO AND HERB DRESSING | SA Garden and Home

FILLET WITH PORCINI, TOMATO AND HERB DRESSING

Last updated on 30 September 2016

Influenced by her famous food and wine-loving family, Tanja von Arnim, Marketing Manager of Delaire Graff Estate (delaire.co.za), relishes cooking relaxed dinners at home for her friends

FILLET WITH PORCINI, TOMATO AND HERB DRESSING

INGREDIENTS

For the fillet:

  • 180g of beef fillet per person (cut into individual portions)
  • 2T olive oil
  • salt and pepper

For the porcini, tomato and herb dressing:

  • 400g porcini mushrooms, sliced
  • salt and freshly-ground
  • black pepper
  • 20ml olive oil
  • 600g Rosa tomatoes
  • 2 sprigs of fresh rosemary, roughly chopped
  • 4 whole garlic cloves, crushed not chopped
  • 50ml balsamic vinegar
  • 250ml olive oil

For the herb and Parmesan crushed potatoes:  

  • 6–8 potatoes (1 per person), peeled
  • 75ml olive oil
  • 20g each of Italian flat leaf parsley, chives and basil, roughly chopped
  • salt and pepper
  • Parmesan cheese, finely grated

For the green beans with lemon and olive oil dressing:

  • 100g fine green beans per person, ends trimmed
  • 75ml olive oil
  • zest and juice of 1 small lemon
  • salt and pepper

METHOD

To make the fillet:
1. Put a large, heavy-based frying pan on a high heat, add the olive oil and sear the fillets until browned. Place in a roasting tray and roast at 200°C.
2. The fillets will take about 8 minutes to cook, but will still be pink in the middle. (Add 5 to 10 minutes if you like your meat well done.) Season to taste.

To make the porcini, tomato and herb dressing:
1. Preheat a large, heavy-based pan to a medium-high heat, add the mushrooms and brown all over. Season with salt and pepper, to taste. Remove from the heat and place to one side in a bowl.
2. Add the 20ml olive oil to the pan. Wait a minute or two for it to come up to a high heat. Add the Rosa tomatoes and flash sauté until the tomato skins start to burst. Add the chopped rosemary and garlic cloves and sauté for 30 seconds.
3. Add the balsamic vinegar and as it starts to reduce (after 30 seconds) turn off the heat.
4. Stir in the sautéed mushrooms and add 250ml olive oil. Season generously with salt and freshly-ground black pepper and place in a bowl to serve lukewarm with the beef fillets.

To make the herb and Parmesan crushed potatoes:  
1. Boil the potatoes until tender.
2. Drain the potatoes after cooking and add them back into the dry pan. Add the olive oil and heat gently for about a minute.
3. Turn off the heat. Crush the potatoes with a fork, but don’t mash them completely. Add the chopped herbs and season well. Add the Parmesan just before serving.

To make the green beans with lemon and olive oil dressing:
1. Steam the green beans over a pot of salted, boiling water. Cooking time will vary. When done, the beans should be slightly crunchy, not limp.
2. While the green beans are steaming make up the dressing.
3. Heat the olive oil in a pot over a low heat. Be careful not to let it get too hot. Add the lemon zest and heat briefly. Stir in the lemon juice to taste, then remove from the pot.
4. When the beans are cooked, transfer them into a serving bowl and pour over the lemon and olive oil dressing. Toss until coated. Taste for seasoning, adding salt and pepper if necessary.

To serve:
1. Slice each steak in half and arrange on a serving plate. Top with the porcini, tomato and herb dressing.
2. Add a serving of vegetables. To zhoosh up your presentation, use a glass to shape the crushed potatoes on the plate.

Wine suggestion: Delaire Red 2006 is a good match.

This recipe serves 6 – 8.

Sources:

RECIPE: TANJA VON ARNIM

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