Jacki's Main, Series 3, Come Dine with Me Australia
Whole Roasted Eye Fillet :
Preheat oven to 180ºC.
Lightly season the eye fillet with salt and pepper (it is imperative that the eye fillet is at room temperature before you put it in the oven).
Cook for approximately 30 - 40 mins (dependant on your oven). If you have a digital meat thermometer, for a medium-rare fillet it should be between 54º and 60ºC.
Cover and rest the eye fillet for approx 10 - 15 mins before serving.
Roasted Baby Chats, Sweet Potato and Green Beans :
Preheat oven to 190ºC.
In a bowl, toss the baby chats, sweet potato and fresh rosemary in olive oil and add salt and pepper to season.
Transfer to an oven tray and cook for approx 40 mins until they are crispy and cooked through.
Place the beans in a saucepan of boiling water and cook until slightly tender.
Once the beans are cooked, immediately drain them and plunge them in a bowl of iced water. This will cease the cooking process. Leave in the iced water for about 6 mins or until cooled totally and then drain.
To make the herb butter, in a small bowl place the butter and fresh herbs. Mix until well combined. Refrigerate until ready to use.
Heat a non-stick fry pan over medium to high heat and melt half of the herb butter - don’t let the butter burn!
Add the drained, cooked beans to the heated pan and toss until warmed through. Add the remaining herb butter, toasted almonds and salt and pepper to taste. Continue to toss until the butter has melted and the beans are warmed through totally.
Béarnaise Sauce :
Place the wine, vinegar, thyme and chopped shallot into a small saucepan over medium heat.
Bring to the boil and cook for 5 - 8 minutes or until it has reduced to 2 tablespoons.
Strain the liquid, discarding the shallot and thyme and then place in a blender with the egg and egg yolk.
Blend for 1 minute or until slightly thickened and frothy.
With the blender running, add the butter in a slow stream through the opening in the lid and process until the mixture is thick and creamy.
1 cup cold whipping cream
1/3 cup prepared horseradish (I use Heinz Epicure brand)
2 tbsp red wine vinegar
1 tsp mustard powder
¼ tsp sugar
A pinch of salt
1 tbsp fresh chives, finely chopped
Beat the cream until soft peaks form. DO NOT OVERBEAT.
Combine the horseradish, vinegar, mustard, sugar and salt in a bowl.
Fold whipped cream and chopped chives into the horseradish mixture.
Cover and refrigerate for about 1 hour.
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