Preparation:
Season and grill fillet to one's liking. Sweat sliced chile and kakadu plums in red wine, adding beef jus and reduce.
Remove the plums. Strain the jus. Cut the fillet into two medallions and arrange on the plate with jus.
Garnish with the plums and fresh herbs.
Cooking must be done with great care and love, sometimes it demands time.
Bon Appetit, Magnus Johansson.
Source: Open Hous |
