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Tassie Beef and Reef
Recipe by Josh Perry
Try <span class="TextRun SCXW176520489 BCX0" lang="EN-AU" xml:lang="EN-AU" data-contrast="none"><span class="NormalTextRun SCXW176520489 BCX0">Tassie Beef </span><span class="NormalTextRun SCXW176520489 BCX0">a</span><span class="NormalTextRun SCXW176520489 BCX0">nd Reef.</span></span>
- Steps
- Ingredients
Steps
- Preheat sous vide machine at 54°C.
- Preheat oven to 180°C.
- For the Sauce, heat grapeseed oil in a large stock pot on a medium-high heat. Meanwhile, roughly chop carrot, celery, onion, garlic and ginger and add to the pot.
- Remove the tail from the lobster, reserving as much of the meat as possible and set aside. Cut down the middle of the body and head to remove the stomach and gills. Roughly break the head and legs into pieces and add to the pot.
- Sauté until the vegetables start to soften and become fragrant, then add the cognac and flambé until alcohol is cooked off. Add both stocks and reduce heat to medium for 40-50 minutes or until reduced by half.
- When reduced, strain into another saucepan. Add cream and season to taste. Bring to a simmer and reduce for a further 40-50 minutes until the sauce thickens. Keep warm until ready to serve then place into a jug.
- Meanwhile, to cook the Lobster, bring saucepan of salted water to the boil. To devein the lobster, use the antenna or a thick skewer and insert in the hole near the tail. Turn the antenna a few times and remove. The digestive vein should pull out with the antenna.
- Put the tail into boiling water for about 30 seconds then remove and place into iced water to cool quickly.
- Hold the lobster tail in your hand with the belly facing up and cut down both sides of the belly and hold the cut piece back while using other hand to pull the meat out being careful to keep it in one piece.
- Season the tail with salt and pepper and put into cryovac bag with 20g of sliced butter.
- Vacuum seal the lobster and place into a sous vide machine for 50 minutes.
- Remove lobster and cut into medallions along the markings of the lobster tail.
- When ready to serve, melt remaining butter in a small fry pan on a low heat. Add the lobster medallions and baste in the butter for about 1 minute to heat through, making sure that the lobster doesn’t brown.
- For the Beef, trim beef by removing the silver skin and the top and tail of the fillet so that the fillet is a uniform size, approximately 20-25cm long . Season the fillet well with salt and pepper.
- In a large frying pan on a medium-high heat add the grapeseed oil and sear the fillet on all sides. Remove and place on a rack to rest for 15 minutes.
- Sear again by repeating the process. Place on the rack to rest for another 15 minutes.
- Repeat again, then lower the heat to medium and add the butter, garlic and thyme. Baste the fillet so that all sides are fully flavoured by the butter.
- Measure the internal temperature, if it has not reached 53°, place into the oven until it reaches temperature. Allow fillet to rest for 10 minutes before slicing to serve.
- Meanwhile, prepare the Carrot Purée, by peeling and dicing the carrots. Place into a saucepan of water and bring to the boil.
- Once carrots are soft, strain and place into a blender. Add butter and blend into a smooth and creamy puree. Add salt and pepper to taste
- To serve, place a dessert spoon of carrot purée onto the plate then swipe the purée across the plate.
- Place a portion of the sliced fillet in the middle of the purée. Place 4 sprigs of watercress on the side of the fillet. Sit the medallion of lobster on top of the watercress. Serve with the jug of sauce.
