Ingredients
- BEEF ROAST
- 1.6kg piece beef fillet, trimmed
- sea salt flakes and freshly-ground black pepper
- 12 thin slices prosciutto
- 12 leaves sage
- 5g truffle, finely grated
- 2 Tbsp extra virgin olive oil
- TRUFFLED POFFERTJES
- 1½ cups warm milk
- 10g instant dried yeast
- 2 tsp caster sugar
- 2 eggs
- 5g truffle, finely grated
- 1½ cups plain flour
- ½ tsp fine salt
- SAFFRON-ALMOND SAUCE
- 1L chicken stock
- large pinch saffron threads, soaked in 1 Tbsp warm water
- ¼ cup blanched almonds, toasted
- 100g unsalted butter
- 2 Tbsp mild mustard
- sea salt flakes and freshly-ground black pepper
- GLAZED WINTER VEGETABLES
- 2 cups mixed root vegetables, chopped
- 2 Tbsp ghee, melted
- 4 cloves garlic, finely sliced
- ½ tsp mixed dried herbs
- 2 Tbsp honey
- finely grated juice and zest of 1 lemon
- TO GARNISH
- red onion salad
Instructions
BEEF ROAST
1 Preheat oven to 200°C. Season the beef with salt and pepper. Arrange the prosciutto in an overlapping layer, top with sage leaves and truffle, place the beef on the near edge, then roll up to enclose.
TRUFFLED POFFERTJES
1 Combine the milk, yeast, sugar, eggs and truffle in a bowl and whisk well. Set aside for 10 minutes, until foamy. Add the flour and salt, beat well, then cover and set aside for 1 hour, until doubled in size.
2 Heat a poffertje pan over a moderate flame, then sprinkle with a little cooking oil. Spoon the bater in two-teaspoonsful at a time and cook for 2 minutes each side, until golden. Drain on kitchen paper.
SAFFRON-ALMOND SAUCE
1 Pour the stock and saffron into a saucepan and boil rapidly until reduced to 1 cup. Add the almonds and set aside to cool. Put in a blender with the butter and mustard, the purée until smooth. Season with salt and pepper.
GLAZED WINTER VEGETABLES
1 Preheat oven to 200°C. Toss the vegetables with the ghee and arrange in a lined oven tray, then bake for 20 minutes. Add the garlic, herbs, honey, zest and juice, mix well, then bake for a further 20 minutes. Season with salt and pepper.
TO COOK
1 Preheat oven to 200°C. Drizzle the beef with extra virgin olive oil and arrange on a lined oven tray. Bake for 30 minutes, until medium-rare. Set aside to rest for 10 minutes. Serve with the vegetables, sauce, poffertjes and red onion salad.