Beef Eye Fillet with Kumara Soufflé & Truffle Jus

Name: Beef Eye Fillet with Kumara Soufflé & Truffle Jus
Cuisine: New Zealand
Ingredients: 800 g Beef eye fillet (trimmed); 600 g Kumara (cooked & mashed); 6 Eggs (separated); 60 g Butter; 30 g Plain flour; 200 ml Milk; 1 tbsp Truffle oil; 400 ml Beef stock; 150 ml Red wine; 4 Shallots (finely chopped)

A recipe from New Zealand.

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Beef Eye Fillet with Kumara Soufflé & Truffle Jus

Nutrition (per serving)

620Calories

54 gProtein

32 gCarbs

38 gFat

8 gSugar

1000 mgSalt

Ingredients

800 g Beef eye fillet (trimmed)
600 g Kumara (cooked & mashed)
6 Eggs (separated)
60 g Butter
30 g Plain flour
200 ml Milk
1 tbsp Truffle oil
400 ml Beef stock
150 ml Red wine
4 Shallots (finely chopped)

Method

Preheat oven 200°C. Season beef, sear all sides 2 min. Roast 12–15 min for medium-rare. Rest 10 min.
For soufflé: melt butter, stir in flour, cook 1 min. Add milk gradually, whisk thick. Cool slightly, mix in kumara and yolks. Season. Fold in stiff whites. Spoon into greased ramekins, bake 18–20 min until risen.
For jus: sauté shallots in pan drippings, add wine, reduce. Add stock, simmer 10 min. Finish with truffle oil and butter.
Serve sliced beef with soufflé and jus – impressive NZ beef fillet with light kumara soufflé and aromatic truffle jus.