4×200g beef striploin
15ml oil
30g butter
30g fine diced onion
1 clove finely chopped garlic
150ml veal or beef stock
100ml cream
10ml wattleseed extract
2 to 3 drops Gumleaf oil

250g blanched Rainforest herb fettuccine
300g finely sliced and blanched red and green capsicums, zucchini
100g finely sliced and blanched spring onions
25ml macadamia nut oil

Season the striploin and sear all over in a pan with hot oil then bake at 180ºC for 15 minutes and set aside to rest. Drain the fat from the pan, add butter, onion and garlic and sauté until clear and not browned. Deglaze with stock and reduce to half. Add cream and reduce by half again. Add the wattle extract. Finish with the gumleaf oil adding one drop at a time and test tasting between each addition. The gumleaf should be an after taste. Sauté the blanched vegetables and fettuccine in the macadamia nut oil and turn four serves on a fork to make a pasta nest. Slice the meat and plate up into four serves. Garnish each serve with the pasta nest and sauce the meat to finish.

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