About this recipe
Asian cultures have for years created hot and fiery dishes using pepper like Szechuan beef for example. So I thought I’d use our Australian pepperberry to create a dish that had similar heat and flavour profiles which could be served in a restaurant or at home.
I’ve added to the pepperberry beef my fruity rosella jam which when lifted with granny smith apple puree produces an amazing combination. It’s best prepared the day before if time permits as the flavours do intensify over time. Finally my paperbark smoked mash which is so easy to make gives an overall subtle flavour to the whole dish.
Ingredients
4 x 200g (7oz.) beef fillet steaks
10g (2 teapoons) ground pepperberry
5g (1 teaspoon) salt
15ml (1 tablespoon) macadamia nut oil
45g (3 tablespoons) salted butter
40g (2½ tablespoons) rosella jam
240g (10oz.) paperbark smoked mash
80ml beef jus
Cooking instruction
On a plate combine the ground pepperberry and salt. Taking each fillet one at a time coat the fillet with the pepperberry mix until well coated and set aside. Heat a frying pan to hot, and when heated add the macadamia nut oil and seal the beef.
When all sides are sealed, reduce the heat to medium and cook until the desired doneness. Prior to them finishing add the butter and then effectively baste each beef fillet with the butter. This will intensify the richness of the beef. When done, remove the beef from the pan and allow to rest on paper towel in a warm place.
To serve place the paperbark smoked mash in the centre of the plate, then the pepperberry beef fillet on top and rosella jam over the beef. Serve with a beef jus around the plate. For something different serve with a freshly grilled king prawn or yabby tail on top of the beef.
