Beef fillet with celeriac, asian greens, soy and sesame
This recipe was developed for a small dinner party we cooked for a special client in the Eastern suburbs of Sydney. The recipe is as much of a guide, use you taste buds and season and adjust as you see fit.
Steak
Trim and tie 4 by 180g centre cut fillet steak
Allow the steaks to come to room temperature.
Season with sea salt.
Heat a non-stick frying pan with a little oil.
When the pan is hot sear both sides of the steak until dark brown.
Place on a baking tray in a heated oven (220 celsius) for 5 to seven minutes.
When the internal temperature reaches 55 to 60 degrees celsius remove and rest the steaks in a warm place until needed (10 minutes)
Soy braised beef
500g diced chuck steak
1 star anise
1 stick cinnamon
1 small knob ginger
5 shitake mushrooms (fresh)
½ a brown onion shredded.
100 ml Light soy sauce
50ml Sweet soy sauce
100ml Hoisin sauce
Water to cover
Method
Place all ingredients in a pot, allow to simmer for 3 to 4 hours. You may need to add more water though out the cooking process to keep the meat covered.
When tender drain away the liquid and allow to cool in the fridge. This allows any fat to set which is then discarded.
Pick out the cooked meat and reserve.
To finish the sauce
Place liquid in small pot and reduce until slightly thickened. Add more soy and hoisin to taste and adjust with sesame oil, around 1 tsp just before serving.
For the celeriac puree
This will make more than enough so extra can be saved and used elsewhere.
1 head celeriac
2 red skin potatoes, around the same volume as the celeriac.
Pinch of sea salt
60ml pure cream
30g unsalted butter
Method
Was and peel the celeriac and the potatoes, cut into even size pieces. Cover with cold water and bring to the boil.
Boil until tender.
Strain and place in a high-speed blender with just enough of the cooking water to create a smooth puree.
Add to a pot and warm with the cream and butter.
Season to taste.
For the eschalot and greens.
6 small eschalot
Olive oil
Sea salt
Method
Wash but don’t peel the eschalot
Cover a baking sheet with baking paper, brush the surface with olive oil and sprinkle with sea salt.
Cut down the centre and place on a baking sheet.
Roast in a 180-degree oven for 5 to 10 minutes.
The eschalot should be soft and caramelised.
For the bok choy and greens
4 Baby Bok choy
2 bunch’s broccolini
Method
Wash and trim greens.
Blanch in Boiling salted water
Remove and reserve.
To Serve
Place the celeriac in the centre of the plate.
Place eschalot and greens around.
Add some of the cooked braised steak and sauce.
Re warm the fillet in the oven for 2 to 3 minutes (should be medium rare)
Slice and arrange meat over garnish.
Sprinkle with salt and a few drops of sesame oil.
