Lemon Tea Smoked Beef Fillet, glazed with Chef de Paris Butter on a Parmesan Thyme Semolina Cake

11:00 pm on 18 June 2007

Served with sautéed spinach and pancetta, baby carrots and Beets with oyster mushroom jus

Chef de Paris Butter


  • 100g unsalted butter, soft
  • 5 gm onion
  • 2 gm garlic
  • 2 gm anchovies
  • 5 gm parsley
  • 5 gm chives
  • 2 gm curry powder
  • 5 gm paprika
  • 5 gm tarragon, french
  • 1 tsp brandy
  • 5 gm dill
  • 5 gm thyme
  • 5 gm rosemary
  • 2 gm salt
  • Cayenne pepper, pinch
  • 1 egg yolk
  • 1 tsp tomato sauce
  • 1 tsp Worchester sauce
  • 1 tsp lemon juice


Finely chop all ingredients together, mix into softened and whipped butter, mould in to a cylinder. Chill well.

Semolina Gnocchi


  • 500 ml milk
  • 1 clove garlic
  • Pinch nutmeg
  • 120 gm semolina
  • 3 sprigs fresh thyme
  • 25 gm butter
  • 25 gm parmesan
  • 1 egg yolk
  • 30 ml olive oil
  • salt and pepper


Bring milk to boil with garlic, nutmeg and thyme.

Sprinkle in semolina and add butter, parmesan, egg yolk, oil and seasoning.

Pour into 4 moulds.



  • 300 gm baby spinach
  • 40 gm butter
  • 5 gm freshly grated nutmeg
  • 30 gm pancetta lardons


Fry lardons till crisp, add spinach and wilt. Season to taste.



  • 12 baby carrots
  • 12 baby beets
  • 50gm clarified butter
  • 5 gm sugar


Peel and trim carrots and beets. Blanch carrots first then refresh. Bring water to boil with beets, cook till tender then refresh. Sauté beets and carrots separately in butter and sugar to finish and reheat.

Beef Fillet


  • 4 x 160g steaks trimmed and wrapped in cling film.

Dilmah Tea dry rub

  • 2 Bags of Dilmah Lemon infused tea (Sponsor Dilmah)
  • 20gm Demerara Sugar
  • 100gm Sea Salt

Smoker Mix

  • 3 bags Dilmah Lemon infused Tea (Sponsor Dilmah)
  • Manuka sawdust chips


Rub steaks liberally with dry mix. Marinate for 15 minutes before smoking.

Line smoker with mix. Place beef fillet on rack, smoke for 10 minutes.

Seal meat in hot pan, finish in oven for 8 minutes, then rest.

Oyster Mushroom Jus


  • 200g oyster mushrooms
  • 50gm clarified butter
  • 15mls oyster sauce
  • 150mls red wine
  • 300mls jus


Sauté mushrooms in butter, add wine and reduce to a sec. Add jus, oyster sauce and reduce to sauce consistency. Season.

Match with:

Corbans Private Bin 2004
Te Mata Bullnose 2005
Millton Estate Clos de ste. Anne  'The Crucible' 2005

Jacobs Creek Reserve 2004
Peter Lehman The Futures 2004

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