Kudu fillet with BOK CHOI
11 December, 2012
. 2x250gKuduFilletPortions
• RedWineSauce
• 10 Bunches babyBok Choi
• 10ml OliveOil
• 10ml Butter
• Sal tand Pepper to taste
SAUCE
• 1bunch of fresh thyme
• 1kg bones of beef
• 1kg tomato paste
• 10 garlic cloves
• 4 large diced unpeeled onions
• 2 whole celery stalks
• 2 large dice Carrots
• 750ml Red Wine
• 10–12 black pepper corns
COOKING INSTRUCTIONS:
Red wine Sauce Roast the bones in the oven until golden brown .
Rub the tomato paste on the bones and reserve.
Fry the carrots in some oil in a deep pot on moderately high heat until browning occurs, add the onion and celery and continue to fry to release the natural sugars in the vegetables.
Add your bones to the pot and deglaze with the red wine.
Fill the pot with cold water, bring to a boil and simmer.
Reduce stock by 50% skimming the impurities that float to the top, strain,place stock back on heat, reduce again until the sauce isrich and glossy.
Adjust seasoning if necessary.
Blanch Bok Choi in boiling salted water, strain and reserve.
Season Kudu fillets with salt and pepper, on high heat.
Grill fillets for 6 – 8 minutes per side for mediumdoneness.
Rest meat and keep warm.
Toss blanched Bok Choi in olive oil and butter mix, season.
On the center of the plate make a pool with the richred wine sauce; place bok choi on the center.
Slice Kudu fillet at a diagonal angle and place on top of bokchoi and serve.
