Forget additives, foam and froth, the success of Craggy Range’s Terroir restaurant comes down to using seasonal New Zealand ingredients, explains head chef Leyton Ashley.
This recipe for beef with merlot and shallot butter is perfect paired on a cold evening with celeriac from our garden.
Ingredients
| 6 pieces | Beef fillets (Main) |
| 250 g | Butter |
| 3 | Shallots, medium, peeled and very finely diced |
| 1 cup | Merlot |
| ½ tsp | Espelette peppers, medium-hot French red pepper flakes, available in good food stores |
| ½ tsp | Dijon mustard |
| 1 | Anchovy fillet, diced |
| 1 | Bay leaf |
| 1 clove | Garlic, minced |
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Directions
- Soften butter at room temperature. In a saucepan, combine the shallots, wine, bay leaf, anchovy and garlic. Reduce to a syrup on a low heat. Remove the bay leaf and set aside.
- In a bowl, beat the butter until creamy, then add the dijon mustard and espelette flakes. Season with sea salt and black pepper to taste. Add syrup to the butter mix.
- Roll out a sheet of baking paper about 40cm-wide and spread the butter, forming into a log. Roll the baking paper up around the butter to enclose in a cylinder shape (ensure the baking paper is tightly rolled to avoid air pockets). Refrigerate until hard.
- To serve, remove the paper and slice butter into discs. Serve with your favourite cut of beef cooked on the barbeque or chargrilled to your liking. Rest the meat for about 10 minutes then add butter to top of each fillet. Allow to melt before serving.
