| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
4qr |
1 |
Servings |
INGREDIENTS
| 200 |
g |
Beef eye fillet |
| 200 |
g |
Peeled pumpkin |
| 4 |
|
Threads saffron, 4 to 5 |
| 120 |
|
Beef jus |
| 1 |
t |
Green peppercorns |
|
|
Salt and pepper |
INSTRUCTIONS
To make pumpkin crisps, use a potato peeled and peel "ribbons" of
pumpkin. Heat oil to 180deg.C. and deep fry pumpkin until golden
crisp. Set aside. Cut the remaining pumpkin into pieces and boil in a
pot. In a hot pan seal the eye fillet on all sides. Place meat in the
oven for approximately 20 minutes at 200deg.C. for a medium steak. If
the pan is not ovenproof, transfer meat to a tray for the oven. When
pumpkin is soft, mash with the saffron. Add salt and pepper to taste.
Place mash on a plate, then top with the beef. In the same pan, add
the jus and peppercorns and reduce slightly. Pour over beef and
garnish with pumpkin crisps. Recipe provided by Simon Krasnoff,
Executive Chef, Country Comfort Lennons Hotel. Converted by
MC_Buster. Per serving: 15 Calories (kcal); trace Total Fat; (8%
calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg
Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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