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1
Sift together flour, baking powder, sugar and salt in bowl.
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2
Stir in milk to make soft batter.
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3
Fold in currants and thyme.
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4
Heat 1 tablespoons oil in large skillet over medium high heat.
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5
Spoon batter into skillet in 2-inch rounds and cook until edges start to dry out.
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6
Turn and cook for 1 minute longer.
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7
Repeat with remaining batter and oil.
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8
Remove hot griddle cakes to baking sheet and brush immediately with lavender jelly.
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9
Preheat oven to 350F Cover beef with parchment paper and pound to 1/4-inch thickness.
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10
Spread each piece with roasted garlic and foie gras and season lightly with salt and pepper.
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11
Roll each piece of beef into tight cylinder and tie every inch with butcher's twine.
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12
Heat 1 tablespoons oil in ovenproof skillet over high heat.
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13
Sear beef until well browned, about 1 minute per side.
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14
Transfer skillet to oven and roast for 10 minutes.
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15
Remove strings and slice each cylinder into 4 rounds.
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16
Reheat griddle cakes in oven and serve topped with slices of beef.
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17
ROASTED GARLIC PUREE:.
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18
To roast garlic, cut 1/2 inch from top of garlic head to expose cloves.
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19
Remove any excess papery skin from head, but do not peel.
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20
Sprinkle garlic with 1 teaspoons olive oil and wrap in foil.
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21
Bake in preheated 400F oven for 40 to 50 minutes or until very soft.
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22
Cool.
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23
Squeeze garlic out of cloves from base and discard skins.
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24
WINE SUGGESTIONS:.
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25
Canadian Syrah.
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26
California Zinfandel or Australian Shiraz.
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27
The foie gras adds richness to the beef so look for a hefty red wine with forward fruit.
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28
The Chef's Table.Lucy Waverman.
