Chef Vindex Tengker

GRILLED RUMP FILLET WITH GOAT CHEESE POTATO CROQUETTE AND PORCINI MUSHROOM SAUCE

Ingredients: 180 g   Eye of Rump Fillet 50g      julliened vegetable 1 ea      Goat cheese potato croquette 1 ea      garlic chives                                                                                                               Goat Cheese Potato Croquette: 400 g  Mashed Potato, plain 3 pcs   egg                                                      ½ tsp   nutmeg 2 tbs    Parsley, chopped 120 gr  Goat Cheese,crumbs ½ cup  Plain flour ½ cup  Bread crumbs Porcini Mushroom sauce: 40 g    porcini mushroom diced 1 tsp    butter, unsalted 100 ml demi glaze                         Method: To make Goat Cheese Potato Croquettes: Combine mashed potato with one egg, parsley and seasons with salt and nutmeg. Dusted some flour if necessary to make the dough not to wet. Make 100 g ball of the potato dough. Flatten each potato dough and fill in with 30 gr of the goat cheese crumbs inside and cover it up again. Shaped the potato dough to cylinder shape. Breaded the goat cheese potato cylinder into flour and egg and bread crumbs separately. Then fried them in medium hot, deep frying oil and cooked them until golden color. Set aside. To Cooked Rump Fillet: Seasons the beef with mix peppercorn and herb oil, seasons with salt and black pepper. Grilled for about 10-15 minutes to a medium doneness. To make the sauce, heat butter in frying pan, add porcine mushroom and cooked until aromatic, add the demi- glaze and season with salt and pepper. To arrange: put sauteed julliene vegetable in the middle of the plate, top with the grilled rump fillet. Pour the porcine mushroom sauce. Served with Goat Cheese Potato Croquetes, garnish on top of the beef with a thyme.  _____