Serves 4
Ingredients:
· 375 g fresh beef tenderloin (tail-end cut)
· 3 tbsp truffle oil
· Ground salt and pepper
· 1/4 cup Port wine
· 1 green apple
· 1 dash lemon
· 1 tbsp apple vinegar
· 50 g aged Perron Cheddar with Port wine
· 1 tbsp finely chopped French shallots
· 1 dash oil
· 1 tbsp honey
Method:
· Marinate the tenderloin in the Port wine for 2 hours, turning occasionally.
· Drain, season, quickly sear without cooking the interior.
· Chill rapidly.
APPLE VINEGAR
· Reduce the Port marinade to obtain 4 tbsp of liquid.
· Add honey, chopped shallots, and vinegar, and cook for 30 seconds.
· Add truffle oil and diced green apples, chill.
· Place thin slices of beef on 4 plates, drizzle the dressing around the slices, and place cheddar shavings on the beef.
· Add freshly ground pepper to taste!
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