JERVOIS STEAK HOUSE TAUPŌ EYE FILLET
WITH CANDIED KUMARA, TOASTED PECAN, BROCCOLINI, AND RED WINE JUS
A trip to Queenstown isn’t complete without a dish or two from the iconic institution Jervois Steak House. Nourish Group executive chef Gareth Stewart favours simple food that customers can understand. His style of cooking delivers fresh, exciting flavours while showcasing the very best seafood, meats and other locally sourced ingredients. With a preference for ‘no-nonsense’ food, Gareth’s approach to cooking is about simplicity and flavour. Serves 2
2 x 180g Taupō eye fillet
1 clove of garlic
1 sprig of thyme
1 kumara
30g candied pecans 70g cream
50g butterscotch sauce 6 broccolini
50g red wine jus Canola oil
Salt & pepper Butter
Peel and dice kumara and place into a medium-sized pot with a teaspoon of salt on a high heat. Once boiling, reduce the heat and simmer for 15 minutes or until the kumara is tender.
Strain and place back into the pot with a tablespoon of butter, cream and butterscotch sauce. Place a lid on top to keep warm.
Heat an ovenproof dish or skillet on high heat and add a tablespoon of canola oil. Season the room temperature fillet generously with salt and sear the fillets in the pan caramelising evenly on all sides (two to three minutes).
Place in the oven for two minutes then remove and place back on medium heat with a knob of butter, garlic, and thyme and baste the steak for one minute. Remove from the pan and place onto a small tray with a wire rack underneath to rest for four minutes.
Return the reserved pan to the heat and add the broccolini. Season with a pinch of salt and baste the butter over the broccolini for two minutes on a medium to high heat. Once cooked, place the steaks back in the pan to reheat quickly – 30 seconds each side.
Place the kumara back on medium heat to reheat, then use two large spoons to make an oval-shaped dollop (quenelle) and place on one side of the serving dish, garnishing with candied pecans.
Garnish the kumara with the toasted pecans. Carve the steaks in half and place next to the kumara. Place the broccolini on top of the steak. Drizzle over red wine jus to finish.