Bronte Benedict

Potato Rosti

- 1-2 large Yukon gold potatoes (Shredded on course side of grater)
- 1 medium sized carrot (Shredded)
- 1 medium sized Zucchini (Shredded)
- 1 small cooking onion (Finely minced)
- 1 bunch of chives (Finely chopped)
- 1 egg
- Salt & Pepper to taste Mix and shallow fry in a hot pan with just enough vegetable oil to lubricate the pan until golden brown.

Pine Peppercorn Cream Cheese Sauce

- 1 medium onion (Finely chopped)
- 2 medium plum tomatoes (Finely chopped)
- 1 medium sweet bell red pepper (Finely chopped)
- 2 tbsp. of pink pepper corns
- 2 tbsp. of sweet unsalted butter Sauté together without colour.

Also...
- 1 oz. Branday
- 1/2 cup Chardonnay
Add...
- 2 cups cream cheese
- 2 cup

Simmer on low heat until cheese melts and pot heats to a slow boil.
Puree with Handbraun.
Pass through fine sieve.s 35% cream

The Complete Bronte Benedict

1. Heat rosti
2. 1 piece crisp double smoked side bacon
3. Grilled or pan seared 8 oz. filet beef tenderloin
4. Top with sautéed mushrooms
5. Top with a poached egg
6. Top wtih Peppercorn Sauce
7. Serve & ENJOY!