Beef with Liquorice Sauce and Smoked Swede Puree
Recipe by: Arum Nixon - Contestant
- Preheat oven to 180°C.
- For the Beef and Liquorice Sauce, prepare the beef by removing the fillet from the bone. Trim fillet, reserving trimmings, and set fillet aside until needed.
- Chop the rib bone into small pieces. Place a large frying pan to heat over a medium-high heat. Add the oil, beef trimmings, chopped rib bone and small beef bones and fry, stirring regularly, until brown and well caramelised, about 10 minutes. Add shallot, carrot and leek to the pan, stir well and cook until vegetables are slightly soft and golden, about 4 – 5 minutes.
- Deglaze the pan with the cabernet vinegar, then add the veal stock and liquorice, stirring to scrape the bottom of the pan. Transfer contents of the pan, scraping the base of pan, into a pressure cooker, along with ½ cup water. Seal the lid and cook on high pressure for 20 minutes.
- Once cooked, strain through a layer of muslin cloth into a clean saucepan. Place the saucepan over a medium heat and reduce the liquid until it is a slightly thick and viscous, about 7 – 8 minutes. Adjust seasoning, to taste, cover saucepan and set aside until needed.
- For the Lighty Pickled Swede, cut swede into 5mm thick matchsticks. Mix the vinegar with 25ml water and the salt, and stir to dissolve. Add the swede to the pickling mix and leave to infuse for 15 minutes. Once pickled, drain, pat dry with paper towel and set aside until needed for plating.
- For the Smoked Swede Purée, add diced swede to a medium saucepan along with the veal stock. Bring to a simmer, and cook until the swede is soft, about 10-12 minutes.
- Once cooked, drain the swede, transfer to a clean tea towel and squeeze out any remaining moisture.Transfer the swede to a high speed blender and set aside until needed.
- Meanwhile, heat a small frying pan over a medium heat. Peel and thinly slice the shallot, and add the oil and shallots to the hot pan. Cook until softened, about 7-8 minutes, then transfer to the blender and blitz, along with the swede, until smooth.
- Place butter in a small saucepan and cook over a medium heat until it turns brown and has a nutty aroma. Remove from the heat, pour into the blender, and blitz with the swede mix until smooth and fully combined. Season, transfer to a bowl and cover with a double layer of cling film. Using a smoking gun and the applewood chips, fill the bowl with smoke and reseal cling film tightly. Leave to infuse for 10-15 minutes then set aside until needed for plating.
- For the Seared Steak, heat a grill pan over a high heat until smoking hot. Meanwhile, season the steak with salt to taste. Add oil to the pan, then the steak. Sear the steak for 3 minutes on each side, until well caramelised. Transfer steak to a metal tray and place in the oven for 5-6 minutes, or until cooked to your liking. Reserve the grill pan and beef fat and juices until needed for the brussel sprouts.
- Remove the steak from the oven, cover, and leave to rest for at least 20 minutes. Return the reserved grill pan to the stovetop over a medium heat. When the pan is hot, hot add the sprouts, cut side down.
- Cook brussel sprouts until dark and charred on the cut side. Add the stock to the pan to deglaze. Simmer for 7-8 minutes or until the sprouts are cooked to your liking. Once cooked, remove sprouts from the pan and season to taste with salt. Set aside until needed for serving.
- To serve, place a spoonful of the Smoked Swede Puree on each serving plate. Trim the Seared Steak into 2-3cm wide portions, and arrange around the puree. Place the Seared Brussel Sprouts, Pickled Swede and watercress around each plate. Serve with the Beef and Liquorice Sauce on the side.
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