Beef with Red Wine Hibiscus Syrup Glaze, Hazelnut Honey Asparagus
An interesting recipe from chef Sally James.
Season a beef fillet with salt and pepper.
Heat some 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 a beef fillet with salt and pepper.
Heat some 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.
