Beef Fillet with Kumara Soufflé & Red Wine Jus

Name: Beef Fillet with Kumara Soufflé & Red Wine Jus
Cuisine: New Zealand
Ingredients: 800 g Beef fillet (trimmed); 600 g Kumara (cooked & mashed); 4 Eggs (separated); 60 g Butter; 30 g Plain flour; 200 ml Milk; 250 ml Red wine; 400 ml Beef stock; 4 Shallots (finely chopped); few sprigs Fresh thyme; 3 tbsp Olive oil; to taste Salt & pepper

A recipe from New Zealand.

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Beef Fillet with Kumara Soufflé & Red Wine Jus

Nutrition (per serving)

580Calories

54 gProtein

28 gCarbs

34 gFat

6 gSugar

950 mgSalt

Ingredients

800 g Beef fillet (trimmed)
600 g Kumara (cooked & mashed)
4 Eggs (separated)
60 g Butter
30 g Plain flour
200 ml Milk
250 ml Red wine
400 ml Beef stock
4 Shallots (finely chopped)
few sprigs Fresh thyme
3 tbsp Olive oil
to taste Salt & pepper

Method

Preheat oven 200°C. Season beef, sear all sides in hot pan with oil 2 min. Roast 12–15 min for medium-rare. Rest 10 min under foil.
For soufflé: melt 40 g butter, stir in flour, cook 1 min. Gradually add milk, whisk until thick. Cool slightly, mix in kumara mash and egg yolks. Season.
Whisk egg whites to stiff peaks, fold gently into kumara mixture. Spoon into greased ramekins, bake 18–20 min until risen and golden.
For jus: sauté shallots in pan drippings, add wine and thyme, reduce by half. Add stock, simmer 10 min until glossy. Strain and whisk in remaining butter.
Slice beef, serve with soufflé and jus – impressive NZ beef fillet with light, airy kumara soufflé and rich jus.