Recipe by Chef Andrea Ferrero
Created for Dilmah Chefs & the Teamaker at Ceylon Tea Trails, Castlereagh, Sri Lanka in May 2014
600g cleaned fillet of beef
1 litre red wine
100g Dilmah Ceylon Souchong
200g spring onions
200g sour cream
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 same the 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.