The perfect Valentine’s Day recipe

People say that the way to someone’s heart is through their stomach… If you are looking to win someone’s heart – or just to impress them this Valentine’s Day – Southern Sun The Cullinan‘s Executive Chef Lindsay Venn suggests you serve his Beef Fillet Medallions with oxtail terrine, roast garlic mash, exotic shimeji mushrooms, truffle jus, truffle mayonnaise and potato chips.

Southern Sun The Cullinan valentine's day recipe

It takes some work, but is worth every bit of effort for that special someone. So get your apron on, and let’s start cooking!

* Of course, if you don’t feel like cooking this all yourself, you can always join us for a romantic evening at Southern Sun The Cullinan or any of our Valentine’s Day participating hotels.

Part 1:

NOTE: this needs to be prepared at least 12 hours in advance!

Truffle Jus

1 kg beef marrow bones
1.6 kg beef meaty bones
800 g calf trotters
500 g carrots
500 g onions
600 ml red wine
350 g leeks
350 g celery
350 g tomato paste
50 g thyme
50 g rosemary
100 g garlic
20 g Cardamom
20 g Bay leaves
10 lt water
100 ml Truffle oil

Place the beef bones in a roasting tray and place in the oven to Roast at 160 degrees for 30 minutes.
Place some oil in a stock pot and braise off the carrots, onions and garlic until golden brown colour. Add the tomato paste to the carrots and onions, and braise off the tomato paste (tip: when the tomato paste is braised off you get a sweetish smell from it). Add in the red wine.
Allow the red wine to reduce until the mix turns back into a paste consistency. Then add the celery, leeks and bones with the rest of the ingredients.
Fill the pot with water and allow it to cook for 12 hours toping up the pot with water as needed and scheming off the oil residue on the top of the pot with a soup ladle.
Once cooked, strain the stock through a muslin cloth to remove all the sediment and reduce the liquid down to 1.5 l.
Once the stock is reduced add in the truffle oil and let the jus simmer for 5 minutes.

Part 2:

Garlic and Sage Beef Medallion

3 cloves garlic, minced
Grape seed oil, for frying
5 sage leaves, finely chopped
900 g beef loin/fillet, trimmed of all sinew and fat

Rub the beef loin with the garlic and sage and place onto a large sheet of cling film. Roll into a tight cylinder (approx 6cm in diameter) and secure the ends tightly. Place the beef into the fridge to chill for 40 minutes.
Once the beef has chilled, place a large frying pan over high heat. Remove the beef from the fridge and unwrap from cling film. Add the grape seed oil to the hot pan, then add the beef loin. Cook each side of the beef until caramelized and then roast to desired temp in a preheated oven of 180 degrees. Remove from pan and set aside to rest until needed (about 5 minutes). Reheat to desired temperature and slice.

Garlic mash potato

6 medium potatoes, peeled
150 ml cream
4 tbsp unsalted butter
1 bulb of fresh garlic

Peel potatoes, then cut them into quarters. Place in a large pot and cover with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil for +- 20-25 min depending on the size of your potatoes).
While the potatoes are cooking, take the bulb of garlic and wrap the bulb into a piece of foil, make sure the whole garlic bulb is covered. Place the garlic bulb into the oven for 15 minutes at 160 degrees or untill the garlic bulb is cooked soft. Once cooked, remove it from the foil and by hand, press the garlic paste out of the bulb and set the garlic paste aside.
By this time the potatoes should be cooked. Drain the water off the potatoes and transfer to the bowl of your stand mixer. Mash potatoes lightly by hand to break them up. Fit the mixer with the whisk attachment and start on low speed for 30 seconds. Increase to medium speed and slowly drizzle in the cream and garlic paste. With the mixer on, add softened butter 1 tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally Season to taste.

Truffle mayo

500 ml oil
50 ml truffle oil
4 egg yolks
5 ml vinegar
5 ml mustard
5 ml sugar
Season to taste

Place the egg yolks into a mixing bowl. While whisking, slowly pour the oil into the egg yolks to form an emulsion. Once you have added all the oil, mix in the rest of the ingredients. Place in a squeeze bottle.

End off by plating all the elements together (see the image below as inspiration), and serve with a side salad or plate of crispy potato chips.

Southern Sun The Cullinan hotel valentine's day recipe