Claudia Wersing's summer blossom fillet of beef
Claudia and Mike Weersing are the viticultural and winemaking duo behind Pyramid Valley, located near Waikari in North Canterbury. Originally from California, Claudia and Mike make wonderful wine and enjoy cooking fine food. Claudia’sadvice for her recipe below is to forage in the garden for herbs such as thyme, rosemary or sage that are robust and perennial. In terms of flowers, rose petals, nasturtium, calendula (marigold) and violets offer colour and piquancy.
- Pluck the individual petals from the flowers. Place on a flat tray and leave to dry in the sun or overnight.
- The next day, place the petals in a bowl. Add salt, pepper and paprika.
- Prepare the beef fillet by trimming off any silver skin. Brush with oil.Lay out a sheet of plastic wrap. Sprinkle with the blossom crust. Place the fillet in the centre and roll up sealing the crust to the beef. Leave for 30 minutes.
- Heat a heavy-based frying pan with some oil. When hot, place the fillet in the pan. Sear for about 2 minutes and then turn one quarter. Sear again and repeat so that each edge is cooked. Cover with foil and rest for 10 minutes.
- To serve, slice across the fillet into 1cm-thick pieces. Serve with potatoes (see recipe below) and greens.
- Wash the potatoes and wipe the skins. Pre cook for 30 minutes in salted, boiling water. Preheat the oven to 180C.
- Drain the potatoes and place in an oven dish with the garlic. Drizzle with oil and season with salt and sprinkle with fresh rosemary or thyme
- Cook in the hot oven for 10-15 minutes until crisp.