PEA PURÉE METHOD:
Boil water in a pot. Add frozen peas and a bunch of mint leaves. Blanch between 1 - 2 minutes. Strain under cold water. Mash or blend peas and push through a fine sieve. Add a bit of fresh cream. Season to taste with salt only.
BEETROOT PURÉE METHOD:
In a pot, bring water to a boil. Place 2 beetroots in the water and cook until tender (may use a pressure cooker). Peel the beetroots after it has cooled down a little. Blend with a little orange juice. Push through a fine sieve. Make sure it is not too runny.
BRATWURST RAGOUT METHOD:
Cut bratwurst into small cubes. In a pan, fry half of the chopped onion, garlic and bratwurst. Season to taste and add cream. Turn down to simmer and reduce. When thick, take off the heat and set it aside.
BABY POTATOES METHOD:
In a pot, bring water to a boil. Add salt to the water. Add the baby potatoes and cook until soft. Strain and set aside. In a pan, melt butter, add chopped garlic and parsley. Add in the potatoes and toss in the butter. Season with salt and pepper.
BEEF FILLET METHOD:
Season fillet with salt and pepper. Heat a pan on high heat. To the pan, add a little bit of sunflower oil. Once the oil is hot, add the fillet and fry until brown on all sides. The fillet should still be rare at this point. Put the fillet on a tray and put it in the oven for 3 - 5 minutes at 180 degrees celsius. Set aside to rest. In the pan melt a knob of butter, add the garlic cloves and rosemary or thyme. Now add the fillet back into the pan and coat it with the butter using a spoon. Set aside to rest.
RED WINE REDUCTION:
In a small pot, add 2 cups of red wine. Bring to the boil to burn out the alcohol. Reduce until half. In another pot bring a beef stock pot with a cup of water to the boil. Slowly add the stock to the red wine reduction. Once everything is combined, slowly reduce until a sauce consistency is reached. Whisk in a tablespoon of butter and strain sauce before using.