Category Beef

Filet De Bouef Et Pommes Soufflé Au Jus Gras


FILET DE BOUEF ET POMMES SOUFFLÉ AU JUS GRAS

Now this was a challenge! Matt and I were thinking how hard can it be to soufflé a few chips and the answer, extremely. Not only do you have to get the thickness and size right, but the main component to this recipe is the first cooking process and getting that all important blistering right. It’s hard to think about making the whole dish in just 90 minutes like the contestants on Master Chef Australia. In this post we will share our tips on how we had success with the Pommes Soufflé supplied with a link to make the whole dish bellow.

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Filet De Bouef with Pommes Soufflé, Parsley purée and Jus Gras

INGREDIENTS

– Royal Blue Potatoes

– 2 Cups Canola Oil

– Sea Salt Flakes

– Thermometer

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METHOD

We found that royal blue potatoes worked and tasted the best. First cut the potatoes roughly 3mm in width at the largest part of the potato. You want to get close to 4cm x 4cm squares as possible out of each slice and leave in a bowl so they don’t dry out. Next you want to heat the canola oil in a medium sauce pan with the thermometer and bring that  temperature of 140°C (it take some fine tuning but try and keep the oil at a constant). You also want to heat oil in a deep fryer to 180°C. Place the potato squares into the oil and continuously agitate the oil by moving the pan or by using a wooden spoon being careful as the oil is hot.

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Continue cooking and agitate until the potato starts to show signs of puffing or blistering. This should take about 5 minutes. Next remove from the oil and add to the 180°C oil in the deep frier. They only want to be in there until they have completely puffed up, about 30 seconds. Remove from the oil, season with salt and set aside or enjoy straight away. This might not sound like a lot but trust us it was a lot harder than it seemed and very rewarding with the end product.

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Link to the Master Chef Australia recipe page: http://tenplay.com.au/channel-ten/masterchef/recipes/filet-de-bouef-et-pommes-souffle-au-jus-gras

Miso Beef


MARINATED MISO SOUSVIDE BEEF

Ok! I haven’t had the chance to get all the photos and post together about the Great Friday cook off so for now it will be next weeks post. It was definitely a long weekend thats for sure. The recipe I am going to post was Thursday and Sundays cook up which was miso marinated skirt steak and brisket. I stumbled across this recipe on www.allrecipes.com last week (I adapted it a little bit to make it more my own) as I wanted to impress my friends with hanger steak, they had only seen it on my blog. Unfortunately, my local butcher down at Swansea didn’t have any but what they did have was 2.48 kilos of skirt steak which is from the same Plate Cut (very grainy but very robust flavoured steak).

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INGREDIENTS

– Steak (any steak is fine the marinade is enough for 2.5kg)

– 2 Tbsp White Miso Paste*

– 1 Tbsp Shaoxing Wine* (Pronounced Shaow-SHEEN)

– 2 Tbsp Champagne Vinegar (or red wine)

– 2 Tsp Brown Sugar, Compacted

– 2 Tsp Garlic, Crushed

– 1/2 Tsp Cayenne Pepper

*Specialty ingredient see below

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METHOD

First you want to combine all marinade ingredients into a measuring jug and whisk to combine. Pour over meat in a large bowl, combine and leave to marinate in the fridge for as long as you can. I left the meat to marinade for 5 hours but 1 to 2 or even over night are all fine.

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Set the SousVide to your liking. I generally set it to 58° because that is the temperature half way between medium-rare and medium so it pleases most people. You want to cook the steak for 3 and a half hours then brown on all sides. I served this with steamed greens and mash potato as there was ten of us and I didn’t want to take the attention off the prized steak.

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Below is a link to Kongs in Victoria Park. across the road from Park Center they have all ingredients you will need or they can get in for you if you give them some notice

http://www.kongstrading.com.au

Adapted from Chef John’s recipe on http://www.allrecipes.com

http://allrecipes.com/cook/15278401/profile.aspx