Here is a sumptuous recipe by Jean-Pierre, the head chef of The Polo Club Restaurant.

Ingredients

200g beef fillet whole
200g beef bones
500ml Ryk Neethling red wine
50g celery roughly chopped
50g carrots roughly chopped
100g red onion roughly chopped
50g garlic thinly sliced
60g parmesan grana Padano grated
30g mange tout
30g long stem broccoli
30g baby corn
30g baby carrots
50g unsalted butter
80g potato peeled and sliced
80g butternut peeled and sliced
30ml cream
1 egg whisked
20ml extra virgin olive oil
5g paprika
30g rosemary
Salt and pepper to taste

Method

For the red wine jus, brown the bones in a pot over a high heat, once browned, deglaze the bottom of the pot with Ryk Neethling red wine, and then add the rosemary, chopped carrots, celery, leeks, red onion and garlic.  Add some water until stock is level with the top of the bones.  Allow mixture to simmer for +-3 hours, then strain in order to remove all bones and vegetables.  Return the sauce to a pot and simmer for a further 60 – 90 minutes, until the sauce has thickened and correct consistency is reached, you can add more wine if needed.

For the parmesan disks, place greaseproof paper on a baking tray, sprinkle some grated parmesan into circles on the paper and bake until brown, remove from the oven and allow to cool.

For the potato and butternut gratin, poach the sliced butternut and potato in boiling salted water until crisp, now take a ramekin and place a layer of butternut, then potato and lastly parmesan, repeat layers until ramekin is full.  Now whisk together the egg and cream, add salt and pepper, then add egg mixture to the ramekin to fill.  Bake in the oven at 180 degrees for 15 – 120 minutes until brown on top.

For the beef fillet, coat with salt, pepper and paprika, then place a pan over a high heat, once hot, add the extra virgin olive oil and once it starts to smoke, sear the fillet, browning all sides, remove the meat from the pan and place in the oven for 5 minutes.  Add your sauce to the pan to recover all the flavours from the fillet and place aside till needed.

For the vegetables, blanch the baby carrots, baby corn, mange tout and long stem broccoli in boiling salted water for no longer than 20 seconds, then remove from the water.  Place a pan over a high heat and add the butter, once butter is melted, add the blanched vegetables to it and toss together with salt and pepper.

To assemble, unmould the gratin just off the centre of the plate, place the vegetables next to the gratin.  Now slice the beef fillet into medallions and place over the vegetables. Pour some jus over the meat and place parmesan disk on top for garnish