Beef with Red Wine Hibiscus Syrup Glaze, Hazelnut Honey Asparagus
A recipe from chef Sally James.
Season beef fillet with salt and pepper.
Heat olive oil in a heavy based pan and add beef. Cook for 2-4 minutes each side, depending on thickness, or until an internal temperature of 50C for medium rare.
Remove from pan, cover with foil and set aside.
Pour ½ cup red wine and ¼ cup syrup from the Wild Hibiscus Flowers into the same pan the meat was cooked in. Simmer until mixture thickens to a thin sauce consistency, about 6-8 minutes.
While the sauce is cooking, sauté asparagus in a little olive oil for 1-2 minutes then add 2-3 tablespoons hazelnuts in honey. Stir until honey is softened then serve onto platter.
Slice meat and arrange over the asparagus, then drizzle with the red wine Hibiscus glaze.
Season beef fillet with salt and pepper.
Heat olive oil in a heavy based pan and add beef. Cook for 2-4 minutes each side, depending on thickness, or until an internal temperature of 50C for medium rare.
Remove from pan, cover with foil and set aside.
Pour ½ cup red wine and ¼ cup syrup from the Wild Hibiscus Flowers into the same pan the meat was cooked in. Simmer until mixture thickens to a thin sauce consistency, about 6-8 minutes.
While the sauce is cooking, sauté asparagus in a little olive oil for 1-2 minutes then add 2-3 tablespoons hazelnuts in honey. Stir until honey is softened then serve onto platter.
Slice meat and arrange over the asparagus, then drizzle with the red wine Hibiscus glaze.
