Qantas Recipes

We love sharing recipes here at Rockpool, so if you have enjoyed one of our meals whilst travelling with Qantas and would like the recipe send us an email. However, some of the dishes, particularly those within our domestic lounges, are a collaborative effort between the Rockpool Consulting team and our dedicated suppliers, or indeed our suppliers very own exclusive recipes. Where possible we will supply the recipe, or give you a similar suggestion.

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Hi Neil

I recently flew from London to Singapore in Frist Class and had the best main meal of my life – Angus beef with potato fontant and mushroom, I would like to have that recipe if possible.

Cheers Clint

 Angus Beef Fillet with Fondant Potatoes, Sautéed Mushrooms, Bacon and Red Wine Sauce

Serves 4

Ingredients

4 x 220g Angus beef tenderloin steaks
Sea salt and freshly ground black pepper
Vegetable oil

Sautéed Mushrooms
500g Swiss brown mushrooms, cut into 1cm thick slices
2T vegetable oil
1T butter
Sea salt and freshly ground black pepper

Sautéed Bacon
4 rashers good quality bacon, rind removed and cut into1cm strips
1T vegetable oil

Fondant Potatoes
4 medium sized potatoes, peeled
3 T unsalted butter
2 thyme sprigs
1 bay leaf
250ml fresh chicken stock
Sea salt

Red Wine Sauce
1 garlic clove
¼ brown onion, roughly chopped
½ carrot, roughly chopped
2 thyme sprigs
1T red wine vinegar  
75ml good quality port
125ml good quality full bodied red wine
75ml veal stock
1t arrowroot blended with 2 tspn cold water
Sea salt and freshly ground black pepper

Method

To make the sautéed mushrooms, heat the oil in a heavy based frying pan over a high heat. When hot add the mushrooms, a pinch of salt and lower the heat to medium. Continue to sauté until the mushrooms begin to colour, then add the butter and cook until golden. Remove the mushrooms from the pan onto paper towels and set aside. 

For the sautéed bacon, heat the oil in a heavy based frying pan over a high heat. Add the bacon and cook until golden. Remove the bacon from the pan onto paper towels and set aside.

For the fondant potatoes, trim the potatoes into rough cylinder shapes (a set of cutter can help here) about 3 cm tall. In a large heavy-based frying pan, gently warm the butter until just melted and remove from heat.  Arrange the potato cylinders in a single layer, season and sprinkle over thyme sprigs and bay leaves.
Pour in enough stock to come just halfway up the potatoes. Return the pan to the stove over a medium heat until the liquid begins to simmer. Cook, uncovered, for about 15-20 minutes or until the butter turns light brown and the liquid has completely evaporated. The potatoes should be a deep golden brown underneath.
Using a palette knife carefully flip the potato slices over. Pour in more stock, again halfway up the potatoes, and simmer for a further 15-20 minutes until liquid has evaporated and potatoes are tender, deep golden brown and caramelised.  Drain on paper towels.

For the red wine sauce, combine the garlic, onion, thyme, vinegar, port, red wine and veal stock in a small pot. Bring to the boil and reduce down by half. Remove from the heat and pass through a sieve, pushing down on the vegetables to extract as much liquid as possible. Pour in the blended arrowroot, bring to the boil, reduce the heat and simmer very gently, stirring, for about 30 seconds or until slightly thickened. Season to taste with salt and pepper.

Rub the steaks with vegetable oil and season with salt and pepper. Cook the steaks on a barbecue to your liking and rest. Serve with the reheated mushrooms and bacon, fondant potatoes and red wine sauce.