members recipes

Ingredients
Marinade
3 cloves garlic, chopped
1/2 handful fresh thyme, chopped
1/2 handful rosemary, chopped
1 small fresh chilli, sliced
2 tbspn honey
100 ml soy
100g ml mirin

Stock
1 kg chicken bones
1 fresh bay leaf
1 star anise
1 dried chilli
1 cinnamon stck
1 tspn cardamom
1 clove
1 tspn coriander seeds
2 large potatoes, peeled and grated
Salt and pepper
Oil
Broadbeans

Method
Marinade
Clean the tenderloin and tie with string. Mix together the chopped garlic and herbs and add the honey, soy and mirin. Whisk and pour over the beef tenderloin to marinate for 24 hours, then poach in stock (recipe below) for 4 minutes – rare, 6 minutes – medium rare, 8 minutes – medium.

Stock
Cover chicken bones with water and boil for ½ hour. While stock is boiling, pound the herbs lightly in a mortar and pestle. After ½ hour, strain the stock into a saucepan. Add the pounded spices to the drained stock and bring to the boil. Turn off the heat and place beef into the stock to simmer slowly.

Roesti
Season the potato mix and form into large patties. Fry in hot oil until crunchy on both sides. Serve with the beef and broadbeans, peeled and blanched in boiling, salted water.