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Food

Lyndey Milan's beef with Cabernet jus and herbed potato gratin

Preparation time
15 minutes
Cooking time
70 minutes
Serves
4

Ingredients

  • 1 tbsp extra virgin olive oil
  • 750g piece trimmed beef fillet, tied with string at 4cm intervals
  • Steamed green beans, to serve

Cabernet Jus

  • 1 cup (250ml) Cabernet
  • 1 cup (250ml) beef stock
  • ¼ cup redcurrant jelly or Port

Herbed potato gratin

  • 10g butter for greasing
  • 1 tbsp (20ml) extra virgin olive oil
  • 1 large eschalot, finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • 1 cup (250ml) chicken stock
  • 1 kilo waxy potatoes, peeled,
  • very thinly sliced - see Lyndey's note
  • Salt flakes and freshly ground pepper
  • ½ cup freshly grated parmesan cheese

Method

  1. For the gratin: Preheat the oven to 200°C and line and butter a 20cm round cake tin. (Not springform or the liquid will run out.)
  2. Heat olive oil in a medium saucepan over medium heat. Add the eschalot and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add the thyme and rosemary and cook for 1 minute. Add the chicken stock and bring to a boil. Cook over high heat until reduced to ¾ cup, about 10 minutes.
  3. Meanwhile, arrange an overlapping layer of potato slices in the cake pan. Season lightly and spoon a small amount of the reduced stock mixture on top of each layer. Repeat layering with the remaining potatoes and stock, seasoning each layer lightly. Pour any remaining stock on top. Cover pan with a sheet of oiled baking paper and then a sheet of foil.
  4. Place in centre of pre-heated oven until potatoes are very tender, about 1 hour. Remove foil and paper, sprinkle with parmesan and place under griller, close to heat until the surface is browned, about 10 minutes.
  5. For the beef and jus: Place olive oil in a small baking tray over high heat. Season beef and brown on all sides, approx. 5 minutes. Place in the oven with the gratin, 30 minutes after the gratin has been in and bake for 20-25 minutes for medium rare or until the beef is cooked to your liking. Remove from the oven, cover loosely with foil and rest for 10 minutes while the gratin is under the griller.
  6. Meanwhile place wine and stock in a medium saucepan over high heat. Boil until reduced to a quarter, 125ml (1/2 cup) liquid. Add redcurrant jelly or Port and whisk to combine. Reduce heat to very low and simmer until ready to serve.
  7. To serve, remove potato gratin from cake tin and cut into wedges. Carve beef, top with Cabernet jus and serve with steamed green beans.

Lyndey's note: Using a mandoline or food processor to slice the potatoes makes this very quick to prepare.

Food
Preparation time
15 minutes
Cooking time
70 minutes
Serves
4

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Words by Paul Diamond on 3 Aug 2017
We travel to Tasmania to lunch with Launceston neighbours Landfall Beef and Josef Chromy Wines and discover the old adage of what grows together, goes together is still very relevant. Long before we started digging things out of the ground, our economic prosperity as ‘The Lucky Country’, came from agriculture, livestock in particular. From the mid 1800s and for most of the 1900s, we were literally ‘riding on the sheep’s back’ as we matured and developed into what we are today. Our identity, what we eat, drink and appreciate, comes from this industry and to help celebrate what is recognised as the best produce in the world, Selector has partnered with Australian Beef & Lamb to bring you the stories of some selected producers across the country. Each article will be based in one of our great wine regions and feature a prominent wine producer meeting a livestock producer over lunch and a glass of wine. By sharing the fruits of these agricultural pursuits, we hope you gain a greater appreciation of the best food and wine we produce and the regions that bind them together. We start our series in Tasmania’s Tamar Valley with the Archer family, renowned for their lamb production, and Josef Chromy OAM, who, after developing some of Tasmania’s most significant wineries, established his own at the age of 76. The Archer Family
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