MANNING VALLEY NATURALLY BEEF FILLET WRAPPED IN BAY LEAVES WITH BLACK BARLEY, MOREL MUSHROOMS AND TARRAGON SALSA VERDE
4 x 180g Manning Valley Naturally fillet steaks
sea salt flakes and freshly-ground black pepper
12 fresh bay leaves
¾ cup extra virgin olive oil
1 brown onion, very finely diced
2 sticks celery, very finely diced
2 carrots, very finely diced
8 cloves garlic, minced
¾ cup black barley
½ cup dry sherry
2 cups chicken stock
½ cup dried morel mushrooms, soaked in water
2 Tbsp unsalted butter
1 bunch tarragon leaves
½ bunch parsley leaves
½ bunch thyme leaves
1 tsp capers
Season the steaks with salt and pepper, then place three bay leaves on the outside of each and tie securely with kitchen string. Rub with 2 Tbsp extra virgin olive oil, then set aside.
Sauté the onion, celery, carrot and half the garlic in 2 Tbsp extra virgin olive oil for 2 minutes, then add the barley, sherry and stock. Simmer for 30 minutes, until the liquid has been absorbed. Season with salt and pepper.
Drain the mushrooms, reserving the liquid, then sauté in butter for 5 minutes. Add the liquid and simmer gently until a thick sauce forms.
Combine the herbs, capers, remaining garlic and remaining extra virgin olive oil in a blender and puree until smooth. Season with salt and pepper.
Cook the steaks on a hot ribbed griddle until well-browned and medium-rare (56°C when tested with a probe thermometer). Serve with the barley, mushrooms and salsa verde.