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Eye fillet with Dijon glaze and Thai spiced pumpkin - Tue, 2nd Dec 2008
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Based on a a signature dish from Moreton's Brasserie in Rathdowne St Carlton, this version has a bit of a Thai twist. This one relies heavily on good meat, so be choosey and demand the best from your butcher for best results. One last note: you'll need a blowtorch for this. Serves about 4.

Needs:
600 eye fillet of beef. 1/4 pumpkin, seeded and peeled.
1 jar Dijon mustard ("Maille" brand as a preference) 2 zuccini, sliced lengthways about half a centimetre thick
1 tsp thai green curry paste 6 fresh kaffir lime leaves, sliced thinly
1 long red chilli, sliced thinly The top half of a leek, sliced very thinly
Salt, pepper, sugar. 3 tbsp coconut milk (or normal milk will work ok)
Blowtorch. The bigger the better. Try to keep your eyebrows. Brown or raw sugar (for the Dijon glaze)
1 cm piece of ginger, grated. 3-4 tbsp peanut oil

Chop the pumpkin up into chunks to make it cook faster, and boil it salted water until soft but not mushy. Put in a blender or food processor with the curry paste, ginger and coconut milk and puree. Season to taste with salt, pepper and sugar (particularly sugar). Heat peanut oil in a pan until very hot, then add the leek and fry for about a minute, or until it just starts to brown. Add the lime leaves and chilli and fry for a further 30 secs, or until the aroma is all kinds of awesome. (Yes, that's a technical term - look it up.) Remove from the pan onto paper towel to absorb the excess oil - the mixture should be quite crispy.

Brown the eye fillet on all sides in a hot pan, season with S&P, and put in the oven at about 200C for about 25 mins, depending on how you like your meat (I like it very rare, so add time as you like). While the beef is in the oven, clean the pan, then heat some more oil (olive or vege is fine) and fry the zuccini on both sides until golden brown, and remove to more paper towel to absorb excess oil. Remove beef from the oven and let stand for 5 minutes, while you put the zuccini slices in the oven to keep warm, and (if necessary) nuke the pumpkin puree in the microwave for a minute or two to warm it up again. Plate the zuccini slices and a dollop of pumpkin. Slice the beef about 1cm thick, and lay a couple of slices on top of the zuccini. Now comes the fun part!

Spread about a tbsp of mustard over the meat, not too thin. sprinkle over some raw sugar, in an even layer, not too thick or it will burn. It may take a few goes before you get it right, so experiment as required. Blowtorch (brulee) the sugar to form a crust over the mustard that's golden brown. Arrange the crispy lime leaves and leek in a little pile on the pumpkin, and serve.


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Your Comments...
  Posted by Dean , 04:06pm Mon, 31st Jan, 2011
    I've made this twice now, and its a real winner! Love your work!
 
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