Chamas tenderloin with parmesan cheese
Ingredients
1kg beef tenderloin
100g grated parmesan cheese
10g dried or fresh oregano
10g garlic powder
5g salt
Method:
Firstly, prepare your meat: thread the piece of tenderloin onto a metal skewer before cooking.
Mix all of the dry ingredients together in a bowl and spread all over the tenderloin.
Grill the tenderloin over an open flame in a rotating grill until the tenderloin is cooked to your liking.
Chef’s tips:
Grill the meat over an open flame and near to the flame, it will make your meat more crispy and juicy. Eat it medium rare to get more flavour. After slicing the meat, re-apply the mixture and put it back into the grill and repeat the procedure for more charred edges.
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Fillet of beef with 55&5th, The Grill sauce
Ingredients
Fillet of beef
20ml olive oil
1 sprig thyme
Garlic, black pepper and salt
Method:
Cut the fillet and roll it firmly in cling film, then slice the meat into portions.
Mix ingredients. Cook in a very hot oven.
55&5th, The Grill steak sauce:
400g sweet chili pepper
20g oregano
900ml rice vinegar
25g garlic (grated)
15g cumin (toasted and ground)
15g black pepper (toasted and ground)
10g salt
1ltr olive oil
Method:
Mix all ingredients together in a blender.
Chill before serving, makes ten servings.
Wagyu rib eye steak at Park Bar & Grill
Ingredients
300g wagyu
rib eye
10ml olive oil
Salt and pepper
For the garnish:
40g rocket salad
20ml lemon juice
10ml olive oil
Salt, pepper, three shallots
10g Maldon sea salt
20g thyme
Method:
Put the shallots in a fire-safe tray and marinate with olive oil, salt and thyme.
Cover it with aluminium foil and bake it in the oven till it is butter soft.
Allow it to cool and take off peel.
Brush the steak with olive oil and season it with salt and pepper.
Grill to the right temperature on a charcoal grill.
Marinate the rocket salad with olive oil lemon juice, salt and pepper.
