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GRILLED
EYE RUMP FILLET with BEEF CHEEK and KIDNEY BEAN “RENDANG
Goat
Cheese Potato Croquettes
Main Course (serves 4)
For Grilled
Eye of Rump Fillet:
480 g Eye of Rump Fillet, cut 120 gr
each
100 g pesto
8 pcs Baby
Bok Choy, steamed
40 g Tomato,
removed skin, diced
4 tsp Extra
Virgin Olive oil
4 tsp Chives
For
Beef Cheek and Kidney bean “Rendang”:
400 g Beef
Cheek, cut cubes
40 g Shallots, chopped
20 g Garlic, chopped
80 g Red chili, seedless, chopped
10 g Ginger, chopped
10 g Galangal, chopped
5 pcs Candlenut,
chopped
2 pcs Lemongrass,
bruised
¼ tsp Coriander
powder
¼ tsp Turmeric
powder
500 ml Chicken stock
100 ml Coconut milk
200 g Kidney
bean, cooked
100 ml Demi glaze
For Goat
Cheese Potato Croquette:
400 g Mashed
Potato plain
3 pcs egg
½ tsp nutmeg
2 tbsp Parsley,
chopped
120 g Goat
Chese, crumbs
½ cup Plain
flour
½ cup Bread
crumbs
Method:
To make Beef Cheek:
Blend
and make paste of shallot, garlic, chili, ginger, galangal and candlenut.
Combine
beef cheek with the paste in a deep pan and add 2 tbsp of oil.
Stir well and
cooked for 2 - 3 minutes until aromatic.
Add lemongrass, coriander and turmeric
powder.
Pour Chicken stock and let it boil. Then simmer on a slow fire for
about 1 hours.
Add coconut milk and cook for another 0,5 or 1 hours or until beef are tender.
Stir occasionally to prevent from burning in the bottom of cooking pan.
When
beef are tender, add kidney bean and Demi glaze.
Continue cooking for
couple minutes.
Seasons with salt and
pepper. Keep warm.
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 too
wet.
Make 100 g ball of the potato dough.
Flatten each potato dough and fill in
with 30 g 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 Eye of Rump Fillet:
Seasons the beef with pesto or herb oil, seasons with salt and black pepper.
Grilled for about 10-15 minutes to a medium doneness.
To arrange:
Arrange Beef
Cheeks and Kidney bean “Rendang” in the middle of the plate.
Then put Steamed
Baby Bok Choy and top with the grilled Eye of rump fillet.
Pour the extra sauce
over.
Served with Goat Cheese Potato Croquetes,
garnish on top of the beef with
a combination of tomato, olive oil and chives.
note: resep ini seperti yang saya tulis untuk buku "PROVENANCE beef", Meat and Livestock Australia
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Tuesday 28 February 2017
GRILLED EYE RUMP FILLET with BEEF CHEEK and KIDNEY BEAN “RENDANG
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