Bluff oyster surf and turf

With beef fillet, potato and courgette rosti, beetroot confit and red wine jus, plus portobello mushrooms, spinach and baby veg.

Fillet of beef
4 beef fillets, 250g each
4 rashers pancetta bacon
Salt and pepper
Olive oil
Toothpicks

Wrap the steaks in pancetta, secure with a toothpick, season well and sprinkle olive oil over them, then put aside to rest. Heat a pan until hot, add the steak and cook for a minute each side. Place in the oven for 10 minutes, or how you prefer it cooked.

Red wine jus
800ml liquid beef stock
200ml red wine
Salt and pepper
40g tomato paste

Bring the stock and red wine to the boil and reduce by a quarter, then add the tomato paste and season to taste. If the tomato paste is a little bitter add a little brown sugar to counteract it.

Potato and courgette rosti
500g potato
250g courgette
30g horseradish sauce
½ a brown onion
1 egg to combine
Salt and pepper

Grate or julienne your potatoes and courgettes, firmly press in a sieve to drain excess water then dry in a tea towel. Mix in a bowl with salt and pepper, horseradish sauce and egg. If the mixture still seems a bit wet add a touch of flour, this will also help to combine. Place in rings and bake for around 15-20 minutes at 175°C.

Beetroot confit
4 large beetroot, peeled and grated
¾ cup red currant jelly
½ cup red wine
¼ cup raspberry and red wine vinegar
Salt and pepper
1 tablespoon mustard seeds

Combine all liquid ingredients in a pan and bring to the boil, add beetroot and a pinch of salt and pepper, then reduce the heat and simmer for around 20 minutes. Take out beetroot and simmer the sauce until it is reduced and has a nice gloss, then reintroduce the beetroot and add mustard seeds. Take off the heat.

Oysters
3 oysters
Pancetta bacon
Olive oil
Cracked pepper

Wrap the oysters in thin pancetta then sear in a hot pan until the bacon is crispy and season with a little cracked pepper.

Sides
Portobello mushroom
Baby spinach
Baby carrots
Baby beetroot

Steam the carrots and baby beets. Pan sear the mushroom and a small handful of spinach with a little oil and butter.

To plate
Place the rosti on the side of a large round plate, top with the fillet steak followed by the oysters. On the other side add the beetroot confit - use a mould to get a good shape. Place the mushrooms and spinach, garnish with micro greens. Finally, spoon on the red wine jus on the plate and garnish with the baby vegetables.

Recipe kindly supplied by
The Saucy Chef
Cnr St Andrew and Sydney Streets
Invercargill
(03) 217-1980
thesaucychef.co.nz

Photo
James Jubb