Grainge Beef Fillet

Here is a very special dish, ideal for a dinner party when you want to impress!

When it comes to plating up the perfect beef dish, Head Chef extraordinaire Ebonnie Newby from award winning restaurant Esca Bimbadgen suggests one delicious dish that will have your guests in food heaven.

Currently working on the Spring/Summer menu, Ebonnie promises a gastronomic experience like no other.

graingebeef

Grainge Beef Fillet , parsnip & braised oxtail croquettes, shiraz butter, chanteray carrots

Serves 4

Ingredients:

Beef Fillets	4
Oxtail	500g (Bone in)
Carrots	100g
Onion	100g
Celery	100g
Shiraz	500ml - 200ml for Braised Oxtail & 300ml for Shiraz Butter
Tomato Paste	30g
Beef Stock	600ml
Bay Leaves	2 each
Parsnip	200g
Butter	270g - 20g Croquettes & 250g Shiraz Butter
Chopped Parsley	20g
Chanteray Carrots	12 - Peeled & Boiled
Flour	200g
Eggs	4 whisked with a dash of milk.
Panko Bread Crumbs	500g

Braised Oxtail:

Sauté 100g peeled and cut carrot , peeled and cut brown onion , and celery

Add 30g tomato paste and cook out to release the flavour

De-glaze with 200ml shiraz

Add 600ml beef stock, 2 bay leaves and add 500g oxtail (bone in)(Cooked weight approx. 50% less.)

Place in oven with a lid for approx. 8 hours at 110 degrees and cook until the meat falls off the bone

Allow to rest overnight before shredding

Croquettes:

Wrap 200g parsnip in foil and bake in the oven until a knife goes straight through with no resistence

Remove the parsnips from the foil and then remove the skin . Mash the parsnips with 20g butter , salt and pepper

Add 200g of the shredded and braised oxtail

Add 20g chopped thyme and 20g chopped chives

Combine altogether and check seasoning, adjust if needed .

Roll the mix into logs

Toss in flour, then into an egg mix and finish in panko breadcrumbs .

Set aside, ready to fry.

Shiraz Butter:

Reduce 300ml of shiraz to 100ml

Beat 250g of softened salted butter and slowly add shiraz syrup

Then add 20g chopped parsley

Roll butter into a log , wrap and refridgerate until set

When set , cut into pieces approx. 1.5cm wide

TO SERVE

Chargrill beef fillet to medium rare

Set aside to rest for 8 minutes

Whilst beef is resting , fry the parsnip and oxtail croquettes

On the plate arrange the croquettes , place the beef down , pour a little red wine jus

Place chanteray carrots which have been peeled and boiled

Place the shiraz butter ontop of the beef , allow to melt slightly

Garnish with micro-herbs and serve.

(recipe and picture courtesy of Esca Bimbadgen Restaurant, located within Bimbadgen Winery - 790 McDonalds Road, Pokolbin NSW, +61 2 4998 4666. Open 7 days for lunch 12pm - 4pm, Dinner Wednesday to Saturday nights from 6pm)

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