Riviera

Barbecue Taste Tempters

AGED EYE FILLET WITH RED CLAW YABBIES

4 x 200g beef eye fillets
8 x local red claw yabbies (freshwater crayfish)
2 x large potatoes, sliced 1/2 cm and washed
2 x large vine ripe tomatoes, sliced 1/2cm
300ml veal jus (available at good delis)
1 x large parsnip, peeled, then continuously peeled into ribbons and lightly fried

METHOD:
Boil potato slices till al dente and set aside.
Heat through jus and keep warm.

Beef
Pre-heat the barbecue to very hot, then oil and season with salt. Seal steaks quickly on both sides then turn heat down to moderate and cook as desired. Set steak aside to rest for a couple of minutes. This will allow the meat to relax and for all the wonderful juices to further enhance the flavour of the steak.

Red Claw Yabbies
Bring three litres of sea water to a rapid boil in a large pot. Place yabbies in boiling water and cook for 3 minutes. Remove head and set aside for garnish. Remove flesh from tail and arrange on plate.

To finish:
Complete cooking potato slices on the barbecue. Stack alternately with tomato, placing rested steaks on top. Garnish with parsnip then drizzle with hot jus.

Click to enlarge image: Riviera's head chef Craig Pope.

Riviera's head chef Craig Pope.


Aged Eye Fillet With Red Claw Yabbies

Aged Eye Fillet With Red Claw Yabbies


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