Sautéed grain fed beef fillet with creamed potato cubes and a beetroot glaze

Dear Readers, it gives me great pleasure to have guest chef Andrew Brown (Executive Chef at the Centara Grand Mirage Beach Resort Pattaya, Thailand) contribute his first recipe, Sautéed grain fed beef fillet with creamed potato cubes and a beetroot glaze.

Recipe serves 4

Ingredients:

220g x4 Grain fed beef fillet
220g Potatoes ? diced
400ml Chicken stock
400ml Cream
10g Parsley ? chopped
60g Snow peas ? cut into small strips
40g Bean sprouts
500ml Beef jus
20ml Red wine
50g Beef trimmings
30g Carrots ? roughly chopped
30g Onion ? roughly chopped
30g Celery ? roughly chopped
5g Garlic ? crushed
30g Tomatoes ? roughly chopped
20g Beetroot trimmings
1 sprig Thyme
5ml Sesame oil
5g Ginger ? finely chopped
20gr Beetroot ? blanched and finely diced

Method:

Sauté the beef fillets until they reach your desired length of cooking, place them to one side and allow them to rest.
Simmer the diced potatoes in the chicken stock until they are almost cooked and place to one side.
Pour the cream in a sauce pan and simmer slowly until it reaches a coating consistency.

The Sauce:

Brown the beef trimmings in a heavy bottomed sauce pot, then add the celery, onions, carrots and garlic stirring at all times until wilted and golden brown.
Add the tomatoes and cook for just a minute before adding the red wine, beetroot trimmings and the thyme.
Simmer until the liquid has reduced & almost evaporated, add the beef jus until it is the desired consistency, strain and place to one side.

Presentation:

Mix together the cream, potatoes and parsley and spoon into the centre of your desired presentation plate.
Place the rested beef on top of the potatoes.
Quickly sauté the bean sprouts and snow peas in the sesame oil and place on top of the beef.
Mix the reserved sauce with the diced beetroot & ginger then spoon the mixture around the potatoes.

We would like to offer our sincere thanks to Chef Andrew Brown who is currently the Executive Chef at the Centara Grand Mirage Beach Resort, Pattaya, for this wonderful recipe and great picture.