Beef with Garlic and Gumleaf
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Beef with Garlic and Gumleaf
Beef with Garlic and Gumleaf. Prep. time 30 mins. 4 x 200g beef strip loin; 15ml oil; 30g butter; 30g fine diced onion; 1 clove finely chopped garlic; 150ml veal or beef stock; 100ml cream; 10ml cheesefruit juice; 2 to 3 drops gumleaf oil seasonings; 250g blanched Rainforest herb fettuccine; 300g finely sliced and blanched red and green capsicums, zucchini; 100g finely sliced and blanched spring onions; 25ml macadamia nut oil. Season the strip loin and sear all over in a pan with hot oil then bake at 180ºC for 15 minutes and set aside to rest. Drain the fat from the pan, add butter, onion, and garlic and sauté until clear and not browned. Deglaze with stock and reduce to half. Add cream and reduce by half again. Add the cheesefruit juice. Finish with the gumleaf oil adding one drop at a time and taste testing between each addition. The gumleaf should be an after taste. Sauté the blanched vegetables and fettuccine in the macadamia nut oil and turn four servings on a fork to make a pasta nest. Slice the meat and plate up into four serving. Garnish each serving with the pasta nest and sauce the meat to finish.
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| Jolyn Wells-Moran |
