Chefs Delight Recipe of the Week – Chef John Njoroge’s Grilled Beef Fillet Recipe

This week’s try it at home “Grilled Beef Fillet Recipe” sponsored by Chefs Delight Awards is brought to you by Chef John Ngoroge

 

INGREDIENTS

Tenderloin 230g
Salt and crushed pepper
Garlic cloves 2pcs
Fresh thyme
Butter 4 knobs
Parsnips 2 pcs
Heavy cream 1 cup
Shallots 1pc
Carrots 2 large pcs
Beetroot 1pc
Capers 1tbspn
Parsley ½bunch
Olive oil 3 tbspn
Balsamic vinegar 1tbspn
Red wine 200ml
Brown stock 150ml
Garden peas 1tbspn for garnish.

 

 

METHOD

STEP 1:
Dry the beef fillet with a clean paper towel, oil all round and season with salt and pepper. _( The oil acts as glue to help the seasoning to remain on the steak and prevent it from falling off to the skillet while drying the beef before seasoning gives it a good colour while grilling )
Grill on a hot skillet for 3 minutes each side. Add crushed garlic cloves and fresh thyme, knobs of butter and baste for a minute. Put in a preheated oven for 3 more minutes and REST it for a minute before service.

STEP 2:
For the parsnip puree, wash, peel and rewash the parsnip, cut into cubes and cook in cream till tender, season and blend to form a silky smooth puree and finish with butter.

STEP 3:
Head and tail the french beans, wash and blanch in saline water for a minute and shock in ice cold water. Saute’ shallots and don’t brown; add the french beans and season little and finish with a squeeze of fresh lemon juice. ( very little )

STEP 4:
Wash peel and rewash the carrots. Cut into half across, and using a corer, remove the middle part to form carrot tubes. Blanch lightly and cook them together with the beans.

STEP 5:
To fill the carrot tubes, make beet relish by blending beetroot, capers vinegar, olive oil and seasoning to form a silky paste. Put in a piping bag to help in filling the tubes.

STEP 6:
For the sauce, reduce the stock by third then add the wine and reduce further by half. Correct the seasoning and finish with a knob of butter.

 

I love my steak medium as it’s juicy and full of flavour

 

Bon Appetit

 

MEET CHEF JOHN NJOROGE

I am a young and vibrant chef with nearly 7 years experience in the hospitality industry.

I pursued a diploma in Food and Beverage production service and management from Kiambu Institute of Science and Technology (KIST) from 2014 and a certificate in mixology and bartending from Nairobi Bar School while still at KIST in the year 2016.

My culinary journey started at the Safari Park hotel and Casino where I used to work while in school. I joined Safari Park in my early college life as a casual Commis mostly during the night shift and day shifts during weekends. I then joined the Kenya National Assembly, Parliament building for my industrial attachment from July 2016 before resuming back to complete my diploma. Upon completing my studies, I joined the SteakOut restaurant where I worked under renowned chef Nguyo Milchinovic and Chef Maureen where I mastered my craft in steaks; one of my strengths and hot kitchen in general. I later joined the Best Western brand at Executive Residency by Best Western, Riverside drive in 2018 where I grew to a Juniour Sous Chef as I left due to the pandemic.

Currently am working with Superior homes Kenya at Greenpark Estate, Sundowner Hotel as the Sous Chef where am glad to bring all my experience and expertise to our diners.

Having worked under well exposed Chefs including Chef Anthony Muasya, Chef Joseph Mitiini current Executive Chef Parliament of Kenya and hospitality specialist including Mohammed Dakane has always kept me above the bar.

The journey has not been that easy but irrespective of the challenges, I have managed to scoop a no of awards and achievements including;

1. Chef of the Week ending 12th March 2021 by East Africa Chef Consortium
2. Culinary Award chef of the Month of May by East Africa Chef Consortium during the Fast Food Extravaganza that took place on 26th-27th where I was among the Guest Chef practical trainer, thanks to Impact Chefs Hospitality and Uni Industries..

My advice to young chefs is simple,

Put your head down, focus and master your craft and skills. With this and discipline, make things happen and don’t wait for miracles, it’s all about consistency and thriving for perfection.

As a Chef, let your attitude be felt in the kitchen and not your voice.

My secret to good cooking is simply respecting my ingredients and cooking with love. My all times favourite ingredients are fresh garlic and lemon. In my cooking style, my philosophy is simple; salt enhances, acid enhances, pepper adds more flavour.

 

This recipe is sponsored by Chefs Delight Awards

 

Last Weeks Recipe of the Week – No Bake Oreo Cheesecake Recipe By Chef Ali Jamal

 

If you are a Chef and would like to have your recipe featured on Go Places Digital, get in touch with Mansoor Jiwani, Founder and CEO of Chefs Delight Awards. +254 724 740 527