Ingredients

WHISKY RUB
60ml single malt whisky
¼ teaspoon cayenne pepper
¼ teaspoon smoked paprika
1 clove garlic, roughly chopped
¼ teaspoon onion powder
½ teaspoon dried horopito
1 teaspoon pink peppercorns, crushed
¼ teaspoon dried tarragon
2 sprigs fresh thyme, roughly chopped
½ teaspoon soft brown sugar
½ teaspoon flaky sea salt
KAWAKAWA & PARSLEY MUSTARD
30g Dijon mustard
¼ teaspoon chardonnay vinegar
¼ teaspoon kawakawa, blanched, finely chopped
1 shallot, peeled, thinly sliced
1 sprig curly parsley, finely chopped
1 teaspoon extra virgin olive oil
¼ teaspoon soft brown sugar
½ teaspoon flaky sea salt
BEEF TENDERLOIN
600g pasture-fed beef tenderloin

This dish is a smaller portion of one of the most popular main dishes available on the Hippopotamus dinner menu. Adapted to be simple and accessible for the home cook, it leverages local New Zealand ingredients such as horopito and kawakawa, native New Zealand herbs that enhance the flavour of high-quality local beef.

SERVED WITH WHISKY OLD FASHIONED

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Instructions

1.WHISKY RUB
2.Place all ingredients in a bowl and gently mix with a rubber spatula until combined.
3.KAWAKAWA & PARSLEY MUSTARD
4.Place all ingredients in a blender and blend until smooth.
5.BEEF TENDERLOIN
6.Heat the oven to 180°C.
7.Place the beef tenderloin on plastic wrap and apply the whisky rub, then wrap and leave at room temperature for 1 hour to rest and marinate.
8.After marinating for 1 hour, wash off the rub and dry the beef with a cloth.
9.Place a pan over a high heat, sear the tenderloin and place in the oven for 12-15 minutes – I recommend cooking the beef rare to medium-rare.
10.Place the cooked tenderloin on a wire-rack over a tray and allow to rest for a minimum of 7 minutes.
11.Slice the beef to your liking, and enjoy it with the kawakawa & parsley mustard.

Food by Jiwon Do / Drinks by Belen Martin / Photography Amber-Jayne Bain

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