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Australian Rump Medallion with Goat Cheese Packages, Hazelnuts, Shallots, and Yellow Lentil Vinaigrette

Serves

4

Prep Time

210

Cook Time

210

Ingredients

4 x 150gAustralian Rump centre medallions rubbed with oil
¼ cupchopped carrot
½ cupchopped Spanish onion
¼ cupchopped celery
1 tbspgrape seed oil
1eggplant (about 3 inches wide)
2shallots, peeled and thinly sliced
½ cupnon-alcoholic Burgundy white wine
Salt and Pepper
16slices of pickled apple (see recipe)
½ cupyellow, lentils, barely and peas
1 ¾ cupswater
12thin slices zucchini
1/3 cupof olive oil
½ cuphazelnuts, toasted, peeled and chopped.
6ounces goat cheese cut in 1 ½ ounce rounds
1shallot cut in small dice
1shallot cut in small dice
1 tbspsherry vinegar
1 tbspwater
1 cuparugula
1 cuparugula
1 cupspinach leaves
3 tbspsmall diced carrot
3 tbspsmall diced celery
3 tbspsmall diced shiitake mushrooms

Method

1Caramelize the carrot, onion and celery in a small saucepan with 2 teaspoons of the grapeseed oil. In a hot sauté pan place the eggplant slice and pan grill until tender.
2Place the sliced shallots in a small saucepan with the Burgundy and simmer over a medium heat for 12 to 15 minutes, allowing the Burgundy to be absorbed by the Shallots. Season to taste with salt and pepper.
3Place the yellow lentils mixture in a small saucepan and cover with 1 ¾ cups of water. Bring to a simmer and cook very slowly for about 20 minutes, or until done. (if you boil the lentils they will break apart)
4To make Pickled Apple: 4 x green granny smith apples cored and thinly sliced 1 cup of rice vinegar 3 tablespoons of brown sugar ½ cup of beetroot juice teaspoon of salt
5Mix all ingredients together in a small jar and leave for 3 hours
6Blanch the Zucchini in boiling salted water, shock in ice water, and blot with paper towels. Lay the zucchini slices on a non-stick sheet pan, coat lightly with olive oil and place under the broiler for 4 minutes, or until the slices are slightly browned. Lay 3 slices of zucchini, browned side down, overlapping, on a backing pan. Place a small mound of the hazelnuts in the centre of the zucchini and place a round of the goat cheese on the hazelnuts.
7Place the diced shallots and sherry vinegar in a bowl, slowly drizzle in the remaining olive oil, and whisk until it is incorporated. Season to taste with salt and pepper.
8On the top of the goat cheese place 5 slices of pickled apple and the shallot mixture. Fold the two ends of the zucchini together to wrap the goat cheese. Place the sheet pan in the oven at 350 degrees for 3 to 5 minutes, or until the cheese is soft and begins to sweat.
9In a hot sauté pan add the rump centre medallion and pan grill until done to your liking. Cover the meat and rest for 5 minutes.
10In a sauté pan, place the water and 2 tablespoons of the sherry mixture add the arugula greens and 2 cups of the spinach, and gently wilt over medium heat. In a sauté pan with the remaining 1 teaspoon of grape seed oil, sauté the carrots, celery and shiitake mushrooms. Toss half of the carrot mixture with the wilted greens. Season to taste with salt and pepper; Drain any excess liquid for the lentils. In a small saucepan, toss the lentils with the remaining dice vegetables and sherry mixture. Cook over low heat until warm. Season to taste with salt and pepper.
11Assembling the Dish: Spoon some of the warm lentils onto each plate. Place a slice of the eggplant on top of the lentils. Top with some of the wilted greens and another slice of grilled eggplant. Place the zucchini wrapped goats cheese on top and top with Rump center and top with a small amount of pickled apple. Drizzle with some of the pickled apple juice around the lentils.

Recipe suggessions based on what you have in your fridge.

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