Try a Hopkins River Beef dish at home:
Hopkins River Beef Eye Fillet with Pommes Gratin, red wine shallot, parsley and red radish salad with red wine jus
Ingredients
4* 200gm Hopkins River Beef Eye Fillet
Salad
1*bunch flat leaf parsley picked
2* red radish sliced thinly
Gratin (can be made in advance)
6* large peeled desserie potatoes
100gms grated parmesan
500mls cream boiled with crushed garlic
Salt
Red Wine Jus (can be made in advance)
100mls red wine
400mls red wine reduced with sugar to glaze
2L veal jus
Mire pox of carrots, onions and garlic approx 1kg worth
Red Wine Shallots (can be made in advance)
8 peeled shallots
200mls red wine
100gms brown sugar
Method
Red Wine Jus
- Place a large pot on a high flame with a little oil. When the oil smokes add the mire pox and cook until well caramelized.
- Add plain red wine and reduce till it coats the mire pox. Add the veal jus and reduce, skimming occasionally.
- When the jus thickens up add the reduced red wine to finish the jus. The jus should have a high gloss. Strain through a very fine strainer.
Gratin
- Bring cream to the boil with garlic
- Slice potatoes thinly and layer neatly in a butter lined pan 20cm*40cm*5cm
- Every third layer sprinkle potatoes with grated parmesan and ladle some cream over the potato with some seasoning
- Continue to layer the potato, parmesan and cream til all the potato's are used or the pan is three quarters full
- Press down on the potato and ladle the remaining cream over the top and sprinkle the last of the parmesan over the top
- Bake in a low to moderate oven for two to three hours until the potato's are cooked and the top is golden in colour
- Cool and press with a weight. When cold, cut into desired shape.
Red Wine Shallots
- Brown shallots in an oven proof pan till golden
- Add sugar and caramelize, de glaze with red wine and slow bake for 2 hours, stirring occasionally
Construction
- Cook meat to desired degree and rest in a warm place
- Re heat gratin and red wine jus and shallots
- Mix parsley and radish together with a little extra virgin olive oil and sea salt
- On four plates place the Hopkins River fillet just of centre and to the right, behind the steak put the parsley salad
- To the left of the steak and salad place the gratin with a shallot on top.
- Drizzle the sauce on the plate and serve.
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