CARIBBEAN CUISINE

FILLET OF BEEF ON A POTATO ROSTI WITH DIJON MUSTARD TARRAGON SAUCE AND CRISPY LEEKS

INGREDIENTS

4 x 8 oz tenderloins
3 cups chicken stock
2 cups dry sherry
1 1/2 cups heavy cream
1/3 cup Dijon mustard
Salt and freshly ground black pepper
4 portions crispy leeks

POTATO ROSTI

4 idaho potatoes (peeled)
4 tbsp of mixed chopped herbs i.e. marjoram, parsley, thyme

1. Salt and pepper the tenderloins.

2. Saute in a hot pan with a little clarified butter until medium rare, about 3 minutes each side. Put the meat between two plates and allow to rest for 10-15 minutes.

For the Sauce

1. Bring the sherry to a boil and add the chicken stock. Reduce the liquid for about 10 minutes, then add the cream, Dijon mustard and salt and pepper to taste.

2. Cut the leeks into fine strips and deep fry in hot oil until golden. Place on paper towel and season with salt and pepper.

3. Grate the Idaho potatoes and add the herbs and a little salt and pepper. Using your own hands, squeeze out the moisture and form 4 thin potato cakes.

4. Sautee in hot butter until golden brown, drain on kitchen towel. Keep warm. Can be made in advance.

To Assemble Dish

1. Place the steaks in a warm oven

2. Meanwhile reduce the sauce in a pan over high heat until it has a syrupy consistency. Add the tarragon.

3. Place the steak on a warm potato rosti and cover with the reduced sauce. Top with the crispy leeks, sprinkle with tomato concasse and surround with zucchini squares.

Chef's note: Always allow cooked meats to rest so you will not lose juices when cut.