Roast Scotch Fillet infused with Garlic and Piripiri Dukah on Turnip Tops and Maori Potato
- 1 kg beef sirloin
- 1 large clove of garlic
- 50 g piripiri Dukah
- 2 bunches of turnip tops, washed and chopped
- 1 kg Maori potato, washed and cut in halves
- fresh rosemary
- 1 large carrot, chopped
- 1 large onion, chopped
- 2 litres beef stock
- 200 mls Port Wine
- 100 g butter
- 100 ml olive oil
Cut slots about 1cm deep around the beef roast. Peel husk of the garlic and push each clove into the slots. Push in some rosemary tips with the garlic cloves. Season the meat using salt and piripiri dukah.
Heat a cast iron pot over an open fire. Heat oil in the pot. Place the meat in the pot and seal all sides. Add the carrots and onions. Stir-fry for 5 minutes then add the port wine then half the beef stock. Place lid on top and cook meat to medium rare.
In another pot, bring some water to the boil. Season with salt and butter, add the turnip tops, place a lid on top and cook for 10 minutes or until the turnip tops are soft. Boil the Maori potatoes, slice and lightly fry in a little olive oil and butter. You can also add pumpkin and kumara for colour and different flavours. Season to taste with salt and pepper.
Remove the sirloin; add beef stock slowly, stirring all the time. Stir to extract all the flavours from the bottom of the pot. Reduce stock to a sauce consistency.
Strain water from the turnip tops, place potatoes onto a plate, followed by the turnip tops. Slice the meat, place on top of the vegetables, finish with the sauce.
John Hawkesby’s Wine Suggestions
Hatton Estate Gimblett Road Reserve 2004
Clearview Cape Kidnappers 2004
Rosemount Cab/Sauvignon 2005
Taylors St Andrews Cab/Sauvignon 2002