The dish served was a certified grass fed Angus Beef Medallion (also known as a “Tornedo” cut), sourced from the New England Tablelands in Northern NSW. While it looks very much like an eye fillet (which stumped many members), it is cut from the eye of the rump, which is the most tender section of the muscle. This is a very unique dish, which would be very rare to find at other venues. The meat was served with a jus consisting of roasted veal bone stock with Cabernet Shiraz plus a small element of Port for sweetness. Accompanying the steak was the Rolf Binder 2013 vintage Shiraz from the Barossa Valley. The wine was very well enjoyed by all members of the club, with several members choosing to purchase extra at the completion of the meal.
BBC (Aurora Chapter) would like to again thank Dean, Nicola and the team at Embers for a fantastic meal and amazing hospitality. It was another great evening for the club, with all attention now focussed on the upcoming “Beefmas in July” which promises to be full of surprises…
