Recipes
Beef Tenderloin with Garlic Confit, Red Onion Jam and Crispy Shallots
Beef Tenderloin with Garlic Confit, Red Onion Jam and Crispy Shallots
Recipe Details
Ingredients
General Ingredients
Red Onion Jam
Garlic Confit
Garnish
Step by Step Instructions
Step 1
Peel the cloves from 2 heads of garlic. Place the cloves in a small saucepan and pour in enough olive oil to cover them, around 150ml. Over medium heat bring the oil to just a hint of a simmer, then reduce the heat to as low as it can go. You want to poach the garlic, not simmer it. Cook for about 45 minutes, until the garlic is soft and tender, but not falling apart. Transfer the garlic with a slotted spoon to a clean jar and pour the oil in to cover the cloves.
Step 2
Heat olive oil in a medium skillet over medium heat and add onions and cook until softened and just translucent, 8 to 10 minutes, stirring occasionally. Add in wine, sugar, vinegar, and salt & pepper. Bring to a boil, then reduce heat low, and let simmer until liquid thickens and becomes syrupy, stirring occasionally. Season with additional salt and pepper to taste. Transfer onion jam to a bowl and let cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks, letting onion jam return to room temperature before using.
Step 3
Preheat oven to 200C and put a small baking tray in the oven to heat it up. Pat dry the beef with paper towel and season with salt and black pepper. Heat oil in frying pan over medium high heat and sear the steaks in the pan for 30 seconds on each side. Place the beef into the preheated baking tray and let cook for 6 minutes for medium rare, turning half way through. Take the tray out of the oven and let the meat rest, covered with tin foil.
Step 4
In the same frying pan, add in red wine, beef broth and thyme. Season with salt, black pepper and sugar. Let reduce by half. Set aside.
Step 5
In another frying pan, add a bit of oil to quickly sauté the spinach.
Step 6
To serve, spread some onion jam onto the plate. Top with the steak and place 4 -5 cloves of garlic confit. Garnish with sauté spinach and top with crispy shallots. Drizzle sauce.
Ingredients
General Ingredients
Red Onion Jam
Garlic Confit
Garnish
Step by Step Instructions
Step 1
Peel the cloves from 2 heads of garlic. Place the cloves in a small saucepan and pour in enough olive oil to cover them, around 150ml. Over medium heat bring the oil to just a hint of a simmer, then reduce the heat to as low as it can go. You want to poach the garlic, not simmer it. Cook for about 45 minutes, until the garlic is soft and tender, but not falling apart. Transfer the garlic with a slotted spoon to a clean jar and pour the oil in to cover the cloves.
Step 2
Heat olive oil in a medium skillet over medium heat and add onions and cook until softened and just translucent, 8 to 10 minutes, stirring occasionally. Add in wine, sugar, vinegar, and salt & pepper. Bring to a boil, then reduce heat low, and let simmer until liquid thickens and becomes syrupy, stirring occasionally. Season with additional salt and pepper to taste. Transfer onion jam to a bowl and let cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks, letting onion jam return to room temperature before using.
Step 3
Preheat oven to 200C and put a small baking tray in the oven to heat it up. Pat dry the beef with paper towel and season with salt and black pepper. Heat oil in frying pan over medium high heat and sear the steaks in the pan for 30 seconds on each side. Place the beef into the preheated baking tray and let cook for 6 minutes for medium rare, turning half way through. Take the tray out of the oven and let the meat rest, covered with tin foil.
Step 4
In the same frying pan, add in red wine, beef broth and thyme. Season with salt, black pepper and sugar. Let reduce by half. Set aside.
Step 5
In another frying pan, add a bit of oil to quickly sauté the spinach.
Step 6
To serve, spread some onion jam onto the plate. Top with the steak and place 4 -5 cloves of garlic confit. Garnish with sauté spinach and top with crispy shallots. Drizzle sauce.