Pan-seared Beef Fillet Recipe

Pan-seared Beef Fillet with Sherry Butter Sauce

Recipe by Jackie Cameron

On my last evening in Switzerland Carla Ferrari cooked rare beef fillet. Never have I enjoyed such quality meat abroad. And, the sauce with the beef is without doubt the best and easiest home-cooked accompaniment I know. Try it!

Ingredients : 4 - 6 portions

100 ml Sherry

100 ml Brandy

60 g Frozen Butter

1 sprig Rosemary

1 garlic clove

Method :

1) Keep the pan to the side after searing the fillet

2) Heat this pan when the beef is ready for serving, add the two alcohols (or any two alcohols of your choice) and allow to reduce and lift off all the pan juices. Once boiling add the rosemary, garlic clove and whisk in the frozen butter. Add all beef juices and pan juices to this sauce to give a lovely meaty flavour. Serve hot or warm; both are just as delicious.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Focaccia Recipe

Carla Ferrari's Focaccia

Recipe by Jackie Cameron

On a recent visit to Switzerland, I unexpectedly crossed the border one day for lunch in Italy. Choosing a traditional caprese salad with Foccacia bread and Gnocchi Gorgonzola seemed the right thing to do. And it was. What a meal!

Carla's Focaccia (Flat oven baked Italian bread topped with herbs or whatever you desire)

Yields : 1 focaccia sized 23cm x 32cm

Ingredients :

15 g Instant, Dry Yeast

250 ml Luke warm Water

500 g White Flour

5 ml Fine Salt

125 ml Olive Oil

Extra Olive Oil

Maldon Salt

Rosemary

Method :

1) Allow the yeast to stand in the water for a few minutes

2) Place the flour and salt into a large bowl. Make a well in the centre and cut in the yeast mixture. Once this is all added in, add the olive oil

3) Knead on a counter top until you can see activity under the outer layer… little bubbles. Place in an oiled bowl and cover with a damp cloth and allow rising until double in size

4) Use your fingertips and push this bread dough out to cover the base of the oiled pan. Top with a drizzle of olive oil, Maldon salt and chopped rosemary - continue using your finger tips

5) Set aside and rise again slightly, bake at 220˚C until golden in colour and serve

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron 
Head Chef 
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713