Serves 4
85g dried cannellini beans
1 tbsp wholegrain mustard
1 garlic clove, crushed
1 tsp chopped picked ginger
2 tbsp tamari
soy sauce
4 x 150g (500g total) beef fillets
8 asparagus spears
8 mushrooms
350g cherry tomatoes
250mL beef or veal stock
3 tbsp verjuice
2 tsp balsamic vinegar
½ tsp cornflour
Boil beans for 45 minutes or until very soft. Put in a blender with the mustard and puree until smooth. Mix together the garlic, ginger and soy sauce. Add the beef and leave to marinate for 30 minutes.
Grill beef medium rare or until cooked to your taste. Blanch the asparagus in boiling water for 2 minutes and refresh in cold water. Put the tomatoes on a baking tray and roast in the oven for 5 minutes. Saute the mushrooms in a nonstick pan lightly sprayed with oil.
Put the stock, verjuice and balsamic vinegar in a saucepan and bring to the boil. Reduce the heat and simmer until reduced by half. Mix the cornflower with a little water until smooth and then whist into the sauce. Bring back to the boil and remove from the heat.
Arrange the beef on a mound of bean puree, with the asparagus, tomatoes and mushrooms to the side. Pour a little sauce around before serving.
Recipes and images extracted from Purely Golden Door (Murdoch Books), RRP $44.95.