Morton Bay Fillet De Boeuf
10x250gram(7 oz) Grain fed Fillet (Tenderloin) Steaks
20 Morton Bay Bugs (with shells if Possible)
500 grams 1 pound Clarified Butter
1 cup White wine
1 litre Cream
2 Tbsp Cajun Seasoning
1 Tbsp Seafood Booster
3 Tbsp Corn Flour mixed with a small amount of water
To Make the Sauce:
Reduce the wine in a pot with a bay leaf and a few pepper corns.
Add the cream, Cajun spices and seafood booster.
Bring to just a boil, then reduce heat to a simmer.
Add the corn flour mixture till u have a good pouring consistency.
Keep sauce warm.
Now cook those lovely steaks to your required doneness.
While these are cooking, separate the bugs from their shells.
Heat the clarified butter.
Now just before your steaks are ready add the bugs and shells to the clarified butter and cook till the shells and the bugs are a bright orange .This will only take a couple of mins.
To Assemble your meal:
Place your steak on a serving plate.
Place bugs on top.
Pour some sauce over bugs and steak.
Now top with the bright orange shells for a garnish.