Shanice Robson, Executive Sous Chef at the Cascades Hotel in Sun City Resort, has shared her recipe for thyme-infused beef fillet, paired with velvety pomme, seasonal vegetables, and red wine jus. Inspired by her mother, grandmother, aunties, and older cousins, her love for cooking began at a young age. By Grade 12, she was certain of her passion for hospitality, earning a hospitality award in recognition of her achievements.
Ingredients
- 280g Beef fillet
- 5g Salt pepper
- 3g Fresh thyme
- 150g Potato
- 60ml Oil
- 100g Potato
- 20g Butter
- 60ml Cream
- 20g Baby carrots
- 20g Broccoli
- 30g Baby onions
- 30ml Red wine
- 5g Garlic cloves
- 10ml Beef stock
- 15ml Chicken stock
- 2g Rosemary
- 30ml Oil
Method
- In a pan, add butter, fresh thyme and garlic cloves and let it heat before adding your beef fillet. Salt and pepper to your desire, cook until medium and let the fillet rest.
- Then we move on to our valvet pomme – add in your peeled potatoes, cream butter salt, black pepper, spring of fresh thyme, bring to a boil until soft, then remove from the stove add to the blender and blend while hot until you get a smooth consistency.
- Steam baby carrots, broccoli, and baby corn and remove them from the pot of boiling water to sauté in a pan with some oil, salt, and pepper. Char the baby onion, and by then, your vegetables will be ready.
- In a small saucepan, add oil, garlic cloves, fresh rosemary, chopped carrots, onions and celery, let cook before adding the beef stock and red one and let it reduce.
- Plate and serve.