Beefsteak & Burgundy Club, Brisbane

Entrée | Main | Dessert | Wine Wine & Food Master: Mr Wayne Hansen

B&B Luncheon, January 2004

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2004 Index
Entrée

Prawn Vermicelli

Serves 4

Ingredients:

  • 500 grams Vermicelli
  • 20 peeled Green Prawns
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Medium Chilli Flakes
  • Juice of 1 Lemon
  • 2 Cloves of Garlic, Chopped
  • ½ cup Basil Leaves (Torn)

 

Method:

Boil / Cook the Pasta for 8 - 10 minutes.
Heat Oil in large Fry Pan.
Sauté garlic for 1 minute.
Add Prawns, Lemon Juice & Chilli. Cook until prawns are pink throughout.
Turn off heat and add Basil and Rocket with extra olive oil until wilted.
Place over Vermicelli and serve with grated Parmesan and fresh cracked Pepper.

 
Main

Mini Beef Rump with Cracked Pepper, Lemon and Wild Mushrooms

Serves 4

Ingredients:

  • 12 x 80g Rump Steaks
  • Cracked Black Pepper
  • Mixed Herbs
  • Lemon Zest of a Lemon, Grated
  • Ground Rock Salt

Sauce:

  • 30g Diced Onions
  • ½ Clove of Garlic, Crushed
  • 50g mixed Mushrooms
  • 10g dried Chinese Mushrooms (reconstituted with a little water)
  • Glass of Dry White Wine
  • 200ml Beef Stock
  • 200ml Fresh Cream

 

Method:

Take Rump Steaks and dip both sides into the mixture of Pepper, Lemon, Herbs & Salt.
Heat oil in pan and sear Steaks to medium rare.
Remove from Pan and keep warm.
De-Glace onion, garlic and white wine.
Add Mushrooms and reduce by ½.
Add Stock and reduce by ½.
Add Cream and reduce by ½.
Season to taste.

 

To serve:

Serve on a Bed of Butternut Pumpkin Mash and Surround with Baby Whole Carrotts and Yellow Squash.
Place 3 pieces on Mash and coat generously with Mushroom Sauce.
Garnish with Fresh Herb Bunch.

 
Dessert

Baked Marsala Apples with Crème Fraiche

Serves 6

Ingredients:

  • 4 x Golden Delicious or Granny Smith Apples
  • 50g Unsalted Butter, Melted
  • 100g Soft Brown Sugar
  • 125g Mixed Dry Fruit
  • 175ml Marsala
  • 50ml White Wine
  • 1 tablespoon Honey
  • 2 x Cinnamon Sticks, Roughly Broken Up
  • Crème Fraiche

 

Method:

Heat Oven to 180°C.
Cut a Slice from one end of apple, so it will stand up.
Core Apple.
Combine Mixed Fruit, Sugar, Honey and Butter. Fill cored Dish. Drizzle in the teaspoon of Marsala.
Brush some Butter over skin of Apple and Stand in ovenproof dish.
Dust with some of the Sugar.
Pour Marsala and White Wine into Dish. Scatter Cinnamon Sticks over Apples.
Bake until Golden.

To serve:

Serve Apples on a white plate.
Drizzle sauce from dish over and around apple and spoon Crème Fraiche around the sauce.

 
Wine

Wine List

Course: Wine:
Aperitif: Yellowglen Y
(Premium, non- vintage)
Entree: Nepenthe Pinot Gris
2002
Main 1: Wynn's Cabinet Shiraz Merlot
2001
Main 2: Brand's Laira Cabinet Sauvignon
2001
Desert: David Brown's Orange Flora Muscat
2002
Fortified: Campbells Rutherglen Tokay

 

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