Recipes

Servings

Ingredients

Fillet

800g beef fillet, cleaned

60ml Dijon mustard

30ml butter

Porcini butter

15ml dried porcini

60ml butter

Red wine sauce

150ml red wine

30g tomato paste

1litre beef stock

Truffle oil to flavour

Roasted garlic

12 large garlic cloves

15ml EVOO

Caramelised onions

320g onions, sliced into  thin wedges

250ml red wine

75g treacle sugar

Broccolini

12 broccolini spears

5ml salt, to boil

Salt and freshly

Ground black pepper

60ml butter to serve

Creamed potatoes

900ml potatoes, peeled, boiled and mashed

400ml fresh cream

100g butter

Salt and freshly ground black pepper

Truffle oil to flavour.

Pepper

Blackened Dijon beef fillet with porcini butter, creamed potatoes, caramelised onions, roasted garlic and red wine sauce

Method

• Heat the sous vide to 52ºC. Rub the Dijon mustard evenly over the fillet and vacuum seal. Lower into the water bath and cook for 6 hours.
• Place the porcini into spice mill and grind into a fine powder. Mix the mushroom powder into the butter and roll into a sausage shape. Cover with cling film and refrigerate until needed. When hard (just before serving), slice into 1cm discs.
• For the red wine sauce, in a large pot, bring the red wine to the boil. Whisk in the tomato paste and allow to simmer over medium heat for 5 minutes. Add the stock and stir to combine well. Allow this mixture to reduce by 75%. This will take about 2 hours. Flavour with truffle oil if desired. Set aside.
• For the roasted garlic, preheat the oven to 180ºC. Toss the garlic cloves in 15ml olive oil and roast until tender. Don’t burn as it will become bitter.
• For the caramelised onion, place all the ingredients in a heavy-based pan. Allow to simmer until the onions are caramelised and make a syrup – about 25 minutes.
• For the broccolini, bring a saucepan filled with water to the boil. Add 5ml water to the boil. Add 5ml salt and add the broccolini. Boil for 5 minutes and place in an ice bath to refresh. Set aside.
• For the creamed potatoes, reduce the cream and butter in a large pot over medium-low heat. Add the mashed potato to the pot and mix well. Set aside. Remove the fillet from the sous vide and let it rest for 10 minutes. Heat the butter in the frying pan and let it rest for a few minutes, then slice into portions.
• Warm up the creamed potatoes over medium heat and season well. You may need to add a little more cream. Finish with a generous drizzle of truffle oil.
• To serve, spoon creamed potato, roasted garlic and caramelised onions onto 4 dinner plates. Add 3 heated broccolini spears per plate. Add fillet to each plate, drizzle with a bit of read wine sauce and top with discs of porcini butter.
• Heat the asparagus in the oven on a baking sheet with the butter. Season with salt and pepper.