South Burnett Cuisine > Recipes > Tenderloin Steak With Booie Rum
   
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Tenderloin Steak With Booie Rum
     From the kitchen of Michael Collins, Bell Tower Restaurant

This recipe features South Burnett beef sourced from Paradise Creek Meats
along with several other local products such as lavender, Booie Range rum,
olives and pumpkin. This is a very simple, quick dish to prepare but provides
an amazing depth of flavour. It's best served with a rich, full-bodied red wine.

 
Ingredients for two servings:
  • 4 x 100gm eye fillet medallion
  • 60ml Booie Range rum
  • 1 teaspoon honey
  • 1/2 teaspoon lavender
  • 1 cup beef stock
  • 1 tablespoon olive oil
  • 8 x verdale olives
  • 4 cloves pickled garlic
  • 60gm salami
  • 10 x cherry tomatoes
  • 150gm pumpkin
  • 20 mls Red Wine vinegar
Suggested accompaniments:
  • Salad greens, or
  • In-season vegetables

 
Method:
  • Saute the beef fillet medallions in olive oil
  • When cooked, remove from heat and rest in a warm place
  • Pan fry the olives, salami, pickled garlic, cherry tomatoes and pumpkin.
  • Remove ingredients from the pan when cooked and thread onto a skewer
  • Deglace the pan with rum, honey, lavender and beer stock and reduce to make sauce
  • Place the medallions back in the pan with the sauce and heat through
  • When completed, arrange on plate with skewer and garnish
  • Serve with a full-bodied red wine (recommended wine: Crane Wines' Shiraz)

Tenderloin Steak With Booie Rum

Above: Tenderloin Steak
with Booie Rum
by Michael Collins,
Bell Tower Restaurant,
Kingaroy

Recommended wine:
Crane Wines
Shiraz

 

 
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