Pier One

Wrest Point, Sandy Bay

Char-Grilled Beef Tenderloin with Leek, Crayfish and Scallop Pie on Port-Wine Jus, Fresh Asparagus

4 180g beef tenderloin
oil salt & pepper
4 leek, crayfish & scallop pies
320ml port-wine jus
20 asparagus (peeled)
short crust pastry

Oil and season beef tenderloin and char-grill until desired level.

Heat pies in oven 5 – 10 minutes.

Arrange beef tenderloin on to plate — arrange pie next to steak.

Pour port-wine jus on top of steak and garnish with fresh peeled asparagus.

Short Crust Pastry
180g unsalted butter
240g plain flour
pinch of salt
3 tablespoons cold water

Remove butter from fridge for 30 minutes.

Sieve flour & salt onto bench. Chop butter into smallish pieces and toss lightly in flour.

Lightly rub to combine partly. Make a well in centre and pour in water. Using pastry scraper work paste to a very rough heap of buttery lumps of dough.

Using the heel of your hand, quickly smear pastry away from you across the bench. It will combine lightly.

Gather together, then press quickly into a flat cake and dust with a little flour. Wrap pastry in plastic film and refrigerate for 20-30 mins.

When required roll out pastry, dusting generously with flour as necessary.

Line individual pie tins with pastry and cut top for each pie.

Let rest in fridge for 30 minutes.

Then “bake blind” for 5 – 10 minutes.

Leek, crayfish & scallop pie mixture
180g fresh crayfish meat
180g Bruny Island fresh scallops
80g leeks (finely chopped – white part only)
10g tarragon leaves
20g butter
20g plain flour
100 – 150ml milk

Melt butter in large saucepan, add leeks and sauté without colour until soft.

Add scallops and crayfish and continue cooking until both are nearly cooked. Sprinkle with flour and mix thoroughly, then add milk slowly as if making a béchamel sauce.

Let simmer for a few minutes then pour into clean container and allow to cool.

Divide mixture evenly between the four pastry tins. Place pastry lids on top and brush lightly with egg wash.

Bake in moderate-warm oven for 15-20 minutes.

Serves 4