Ceylon Souchong Smoked Beef Fillet With Grilled Potatoes And Spring Onions

Methods and Directions

• Make a red wine reduction with tea and marinate the beef fillet overnight in the reduction.
• Wrap the potatoes with tinfoil and place them close to the charcoal until well cooked.
• Cook the beef fillet over charcoal, until it’s dark brown outside but medium inside.
• Let it rest for about the same time taken to cook the fillet.
• Grill all the vegetables together over the charcoal, then season them all with extra virgin olive oil and sea salt.
• Compose the dish by putting all the ingredients together in a flat round plate, and finish it with the wine and tea reduction.