WHISKY-CURED BEEF FILLET WITH KAWAKAWA & PARSLEY MUSTARD

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

	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

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.