Fire-torched beef fillet balls with brillat-savarin cheese

Serves 4
Prep time: 35 minutes
Cook time: 10 minutes

300g                waygu beef fillet, sliced long and thin
Pinch               rock salt
Pinch               freshly cracked black pepper

Cheese filling
150g                Brillat-Savarin cheese, available from Greengrocer, cut into small bite size
60g                  black sweet date, deseeded and cut into small bite size
Pinch               rock salt
Pinch               freshly cracked pepper
1tsp                 chopped thymes
1tbsp               double cream

Sauce
1                      small red onion
1tsp                 olive oil
½cup               champagne
¼cup              double cream
Pinch               rock salt and freshly cracked pepper

Garnish
10g                  thyme leaves

• Combine the cheese filling ingredients together in a whisking bowl and then divide the mixture to 6 even portions.
• Mould each even portion into a ball and let it rest in the fridge for 20 minutes.
• Wrap the thinly sliced beef over the cheese balls until it is totally covered.
• Let the beef and cheese sit out at room temperature for 15 minutes then using a torch, char the beef covered cheese balls for about 1 minute.
• Heat up a non-stick pan with oil and lightly fry the red onions until fragrant.
• Deglaze the pan with champagne and reduce until the pan is almost dry.
• Add double cream and stir in until mixture is slightly thickened.
• Season sauce with salt and pepper.
• Serve cream sauce with the beef cheese balls and garnish with thyme leaves.

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