Integro Foods - Grain Fed Steak

Main Course

Serves: 4

Ingredient	Preparation & Service
4 x 200g fillet steak salt and pepper 2 bunches of rainbow silverbeet, washed thoroughly 4 sheets Pampas Filo Pastry 100g butter, melted 500g baby spinach 200g fresh goat's cheese 200ml cream 240g potato puree 200ml red wine sauce 5g poppy seeds	Method - Blanch the spinach, drain, squeeze out all the water and allow to cool. Simmer cream and reduce by half. Add the chilled spinach and blend. Slowly add goat's cheese and season to taste with salt and pepper. Place the mixture aside. Layer the four Pampas Filo Pastry sheets on top of each other, brushing each sheet with melted butter. With the filo sheets in a landscape style, cut into 4 equal width portions. Spoon one good tablespoon of spinach mixture onto each filo square. Fold into a triangle shape, brush with melted butter to form the pastizzi and sprinkle with poppy seeds. Bake at 180°C until golden brown. Season and seal the fillet steak. Cook to desired liking then rest. Saute the rainbow silverbeet, heat the potato puree and red wine sauce. To Assemble - Serve the fillet steak on the silverbeet and red wine sauce, topped with potato puree and the pastizzi.

Ingredient

Preparation & Service

Method - Blanch the spinach, drain, squeeze out all the water and allow to cool. Simmer cream and reduce by half. Add the chilled spinach and blend. Slowly add goat's cheese and season to taste with salt and pepper. Place the mixture aside. Layer the four Pampas Filo Pastry sheets on top of each other, brushing each sheet with melted butter. With the filo sheets in a landscape style, cut into 4 equal width portions. Spoon one good tablespoon of spinach mixture onto each filo square. Fold into a triangle shape, brush with melted butter to form the pastizzi and sprinkle with poppy seeds. Bake at 180°C until golden brown. Season and seal the fillet steak. Cook to desired liking then rest. Saute the rainbow silverbeet, heat the potato puree and red wine sauce.
To Assemble - Serve the fillet steak on the silverbeet and red wine sauce, topped with potato puree and the pastizzi.

Recommended products: ETA Salfry Oil, ETA Barbecue Sauce

Recommended product: Crisco Sunflower Oil

Integro Foods