> Recipes > Beef fillet

Grain-fed beef fillet with olive oil sabayon and red wine sauce

Grain-fed beef fillet with olive oil sabayon and red wine sauce

PT3H

PT

1
Preheat the oven to 80°C/gas mark 1/4
2
To cook the cheeks, place the duck fat in a deep roasting tray and allow it to warm up in the oven. Trim any fat or sinew off the cheeks and season heavily with salt. Cook the cheeks in the warmed duck fat for 10-12 hours, then allow to cool in the fat
  • 4 beef cheeks, 60g each
  • 400g of duck fat
  • salt
3
For the red wine sauce, sweat the beef trim until golden brown, add half of the mushrooms and sweat for 10 more minutes
  • 800g of braising beef
  • 150g of mushrooms
4
Add the stock, red wine, the rest of the mushrooms and milk. Bring to the boil and cook for 45-50 minutes, skimming all the time
  • 1.5l chicken stock
  • 700ml of red wine
  • 150g of mushrooms
  • 20ml of milk
5
Sieve the sauce and add the xanthan gum and the vinegar and season with salt and pepper. Now add the tarragon and simmer for 2-3 minutes before passing again through a sieve
  • 5g of xanthan gum
  • 20ml of Cabernet Sauvignon vinegar
  • salt
  • pepper
  • 5 sprigs of tarragon
6
Now make the horseradish purée. Sweat the celeriac down in a pan with the salt and oil until soft and tender
  • 200g of celeriac, peeled and diced
  • 20ml of olive oil
  • salt
7
Add the milk and horseradish sauce and bring the whole lot to the boil. Take off the heat once boiled, squeeze in the lemon juice and blend into a smooth purée using a stick blender. Pass through a fine sieve
  • 120ml of milk
  • 70g of horseradish sauce
  • 1/4 lemon, juiced
8
Make the olive oil sabayon by putting the warm water, salt, xanthan gum, pomace oil, tarragon vinegar and poached egg into a jug and blending with a stick blender to form a thick emulsion
  • 30ml of olive pomace oil
  • 50ml of water, warm
  • 1g of xanthan gum
  • 1 tsp tarragon vinegar
  • 1/2 poached egg
  • salt
9
Pass through a fine sieve and pour into the gas canister. Close the lid and charge 2 gas canisters. Shake and keep warm until ready to serve
10
Preheat the oven to 230°C/gas mark 8
11
Finally, cook the beef fillet. Heat a pan with the olive oil to a high temperature, slice the beef into 4, season well and seal until golden brown. Place the beef into the oven for 3-4 minutes until medium rare. Rest in a warm area with the bruised garlic and thyme for 2-3 minutes before serving
  • 480g of beef fillet
  • 1 tsp olive oil
  • salt
  • pepper
  • 1 pinch of garlic, bruised
  • 1/4 sprig of thyme
12
To serve, drizzle some red wine sauce onto each plate and place a beef cheek on top. Place the fillet next to the beef cheek, including some of the pan juices
13
Ladle the horseradish purée to one side to form a neat droplet. Using the gas canister, emit the sabayon onto the plate in another droplet. Sweep some red wine sauce along the side of the plate and serve

Ingredients

Metric

Imperial

  • Steaks

  • Beef cheeks

  • Horseradish purée

  • Olive oil sabayon

    • 30ml of olive pomace oil
    • 50ml of water, warm
    • 1g of xanthan gum
    • 1 tsp tarragon vinegar
    • 1/2 poached egg
    • salt
  • Red wine sauce

  • Comments ()

    Grain-fed beef fillet with olive oil sabayon and red wine sauce

     
     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...