Oakleigh Ranch Wagyu Beef Fillet Poached in Red Wine with Salsa Verde

SERVES 4

800g Oakleigh Ranch Beef Fillet
5 thin slices Prosciutto Ham
2 tbsp Olive Oil
225g Mirepoix (one Celery Stick, two Carrots, one Onion, finely chopped)
450ml Red Wine
450ml Beef Stock
1 Leek, thinly sliced
Marjoram sprigs

To Serve:
Sugar Snap Peas, blanched

• Wrap beef in prosciutto and truss.
• Heat oil in a deep, heavy-based pan, brown beef all over and set aside.
• Add mirepoix to pan, cook on low heat 10 minutes.
• Add wine, cook for a further five minutes.
• Return beef to pan, add beef stock and marjoram.
• Poach gently, uncovered for 20 minutes, turning halfway through cooking time.
• Remove beef, cover with foil and set aside.
• Strain liquid and return to pan, add leeks and simmer for five minutes.
• Cut beef into half inch slices.
• Serve in shallow bowls with broth and sugar snap peas.
• Top with salsa verde.

For the salsa verde
340g roughly chopped Flatleaf Parsley
225g Fresh Basil
2 cloves of Garlic
2 tbsp Baby Capers
1 tbsp Dijon mustard
5 Anchovy Fillets, roughly chopped
1/2 tbsp Red Wine Vinegar
560ml Extra Virgin Olive Oil
Lemon Juice, to taste

• Place parsley, basil, garlic, mustard and anchovy in food processor
• and process until combined.
• Slowly add olive oil.
• Stir through lemon juice to taste