“Caveau” Beef Fillet with potato and avocado salsa and homemade tomato sauce |
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| Ingredients
800g beef fillet cut into 8 x 100g medallions
For the potato and avocado salsa
4 medium potatoes (with skin)
2 avocados
˝ onion (chopped)
200g rocket
Juice of 1 lemon
1 tomato (deseeded and cut into cubes)
For the homemade tomato sauce
1 onion (roughly chopped)
1 carrot (roughly chopped)
50g celery (roughly chopped)
6 tomatoes (diced)
1 cup red wine
1 tsp brown sugar
1 tsp tomato paste
20g parsley
Serves 4
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Method
For the tomato sauce
- Fry onion carrot and celery for 10 minutes on low heat
- Add tomatoes and wine and simmer for 45 minutes
- Remove from the heat and blend with an electric mixer
- Whilst blending, add parsley, sugar and tomato paste
For the potato and avocado salsa and beef
- Place potatoes on a baking tray with a little oil and salt. Bake for
approximately 45 minutes at 180°C
- Hollow out each potato using a spoon – keeping the potato skins
to one side.
- Mash the insides of the potatoes and add the onion, tomato and avocado.
- Add salt pepper and lemon juice to taste
- Place this mixture into the hollowed out potato skins and put to one side.
- Season and pan fry the beef fillet medallions to desired temperature
- Briefly pan fry the rocket
Plating
Place rocket on to a plate and drizzle a some of the tomato sauce around it. Place the potato and avocado “cups” on top of the rocket and the filet next to it. Serve immediately with a glass of Cloof Cabernet 1998
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“Caveau” Beef Fillet with potato and avocado salsa and homemade tomato sauce is pictured
alongside.
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