Janice Tripepi

Last Sunday – we were not sure who was going to be home for lunch – or even when!!  This platter can be eaten hot or cold.    The beetroot, mushrooms and chevin cheese were purchased from The Food Marke on Saturday so were farm fresh and bursting with flavour.  I saw this idea on Boys Weekend on the food channel.  I added one or two twists of my own – to keep everyone in my family happy!!  Personally I like my fillet rare !!  Pull out the horns, cut off the tail and slap it on a plate for me !!!  All of the veg could be substituted to suite your needs – roasted butternut – pepperoni – roasted onions could be added.  Its fun constructing this platter adding layer and taste by taste.   You have only got ONE platter

to wash up at the end of the meal – BONUS!!!!

Layer 1 – Wash and arrange on a suitable platter leaving space for

the next lot – a good handful of rocket (or basil / watercress)

Layer 2 – boil baby potatoes and toss in some garlic and parsley butter salt and pepper

cut in half and arrange on platter

Layer 3 – Roast some baby beetroot in the oven at 180degrees for approx 1 hour – in a tin foil bag – with salt pepper balsamic vinegar thyme and olive oil quarter them and arrange

(keep the roasting juices to pour over the finished platter)

Layer 4 – Roast mushrooms with garlic – parsley butter salt & pepper

(keep the pan juices to pour over finished platter.)

Layer 5 – Roll a fillet in 5 table spoons of crushed black pepper and 5 tbl spoons of flaked sea salt

Make sure that the fillet is at room temperature when you cook it – we ate this

platter hot so we didnt want fridge cold meat in the middle. 

In a very very hot frying pan – add some olive oil

and seal the fillet really well on all sides – Your oven is still nice and hot

from roasting the beetroot – put it up to 220 degrees and roast the fillet for 8 minutes for medium rare – I left it

in for 10 minutes to keep the rest of the clan happy

Let the fillet rest for at least 10 minutes.  While you do this -

Make a small bowl of half marscarpone half horseradish – with a squeeze of lemon – chopped chives and

some salt and pepper.  Place this on the platter.

Finally carve the fillet into thin-ish slices and lay over the top of all of the other goodies

on the platter – pour over the roasting juices from the meat – beetroot and mushrooms.

Dot around slices of Chevin Cheese (my lot don’t like horseradish – so this AGAIN

was to keep them happy!)  add a drizzle of olive oil over the whole lot – and some chopped chives over the whole

platter and serve with ciabbata bread.

Uber Lekker!!!!

Buon Appetito!

Jan

Sorry – Could not resist posting this shot of

sunrise today!!!