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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.
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Tuesday, 30 May 2017
GRILLED RUMP FILLET WITH GOAT CHEESE POTATO CROQUETTE AND PORCINI MUSHROOM SAUCE
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