Capretto with Sun Dried Tomatoes and Fresh Basil Ingredients: - TopicsExpress

Capretto with Sun Dried Tomatoes and Fresh Basil Ingredients: •10 x 180g Capretto Eye of saddle •Salt and pepper to taste •60ml Olive oil •4 Garlic cloves, crushed •100g Sun dried tomatoes, julienne •80g Basil julienne •10 Corella pear potatoes •70 Turned carrots, glazed •900ml Reduced brown stock or jus Preparation: Prepare Capretto: Season Capretto with salt, pepper, olive oil and garlic. Seal Capretto for 1 minute until medium rare, season with sun dried tomatoes, basil and wrap in foil. Prepare potatoes: Make corella pears with a croquette potato mix and bayleaves. Reduce jus with sundried tomatoes and basil. Serve: Garnish with corella potatoes, glazed carrots and reduced brown jus. Serves 10

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