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Beef Fillet on Potato and Macadamia Rosti topped with Tempura Asparagus, King Prawns and Balsamic Red Wine Jus
4 x 200g beef fillets
500g pontiac potatoes
Bunch of asparagus
200g corn flour
8 large king prawns
1⁄2 cup balsamic vinegar
1 litre beef stock
100g macadamia nuts
1 large carrot
1 large onion
4 sprigs parsley
1⁄2 cup red wine
2 tbsp tomato paste
1 egg
200ml oil
1. For the sauce roughly chop carrot and onion and then lightly brown in a heavy based pan with 50ml of oil. Add the red wine, tomato paste and balsamic vinegar and reduce for about five minutes before adding stock and parsley. Simmer for about 30 minutes then strain liquid, reduce again for 20 minutes.
2. For the rosti, peel the potatoes and cut into cubes and place in a saucepan with cold water. Cook until just soft. Place the macadamias into a food processor and blend until they resemble crushed nuts. Place the cooked potatoes and nuts into a bowl and mash together. Divide the mixture into four and press into a patty. Heat a fry pan and cook each side of the patty until
just golden brown.
3. For the tempura asparagus place the egg into a bowl with 2 teaspoons of water and whisk. Add the cornflour and whisk. Place the asparagus into the batter, one at a time. When crisp remove and put onto kitchen paper to drain.
4. For the king prawns, peel the centre of the prawn, leaving the head and tail in place. Season the beef fillet and cook in a hot pan for about two minutes each side. Heat oven to around 220°C and place the rosti on a greased tray. Put the beef on the rosti then top with two prawns. Cook for about eight minutes. Place each stack onto a plate and garnish with the asparagus and drizzle with hot sauce.
Serves 4
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