Greenlea Beef Scotch fillet on cranberry, walnut and barley risotto  with tarragon butter sauce

Recipe by Marc Soper

Serves 6

Ingredients

  • 2 Pkts Greenlea Beef Scotch Fillet (there are 2 x 300g steaks per packet)
  • Canola oil as req
  • Flaky salt and cracked pepper as req

Risotto

  • 1 x Medium white onion, peeled and fine diced
  • ½ x Small fennel bulb, fine diced
  • 4 x cloves garlic, peeled and chopped fine
  • 1 cup Dry barley, cooked in salted water till grains are tender, drained
  • 6 Tbsp Toasted walnuts, sliced thinly
  • 6 Tbsp Dry cranberries, sliced thinly
  • 250ml Coconut cream
  • Water to thin as req
  • Canola oil as req
  • Flaky salt and cracked pepper as req
  • Chopped parsley and lemon zest to finish

Tarragon Butter Sauce

  • 3 x Egg Yolks #7
  • 150g Butter, melted
  • 2 Tbsp Lemon juice
  • 1 Tbsp Fresh chopped tarragon or 1 tsp dry tarragon or more if you like stronger
  • 80ml Canola oil
  • 60 ml Cream
  • Flaky salt to taste

Method

To make the risotto, first heat a suitable saucepan and add a little oil, add onion, garlic and fennel and cook on low till everything is soft. Add barley and coconut cream, thin as required and heat up, add thin sliced walnuts and cranberry. Add lemon zest which has been grated finely along with chopped fresh parsley. Adjust seasoning and keep warm, or rewarm when req. add water to thin down if it too thick.

To make the Butter sauce firstly place egg yolks and 1 Tbsp water into a metal bowl, and place over a pot of boiling water, whisk eggs constantly till they thicken up, but not scramble and then remove from the heat. While doing this melt butter in a saucepan. Add butter slowly to the egg mixture whole blending with a stick blender to emulsify, then add oil and continue to do the same and the mixture will e come very thick. Add cream and continue to blend to incorporate along with the tarragon and lemon juice. Season with salt and keep to the side until ready. Left overs can be kept in a zip lock bag and placed into the fridge for up to 6 days and reheated in a metal bowl with a little boiling water and mixed to a thin sauce again.

To finish the dish, you need to place your steaks on a piece of cloth to dry, season with salt and pepper.

Heat a fry pan or BBQ hot plate and add a little oil, place steaks down and cook on high for 4 minutes and turn over and cook for a further 4 minutes. Remove from the pan into and wrap in tin foil and let rest for 5 minutes before removing and cutting into pieces and serving on risotto with butter sauce.

Finish dish with fresh rocket or watercress, pea shoots and cherry tomatoes.