Recipe - Sous vide Prime Range Beef Fillet finished on Charcoal
· Serves 6 people
- 1.2kg Beef fillet - with chain removed
- ½ C Chimichurri
- 1 sprig Rosemary
- 6 sprigs Thyme
- Lemon zest
- 3 Garlic cloves - thinly sliced
- 1-2 pinches of Dried Chilli Flakes
- Flakey sea salt
- Olive oil
- Sous vide precision cooker
- Large reusable Vac-pack bags or wide plastic wrap
- Charcoal Barbeque
- Gently remove beef from its vac-pack bag. Place it on a tray and use paper towels to pat dry and remove excess blood. Use a sharp knife to trim off any sinew that might be left of the fillet. Cut rosemary stalk into 4 and place into a bowl with a swig of olive oil, lemon zest, sliced garlic, chilli flakes and a big pinch of sea salt. Massage into the beef.
- Seal Beef in a large vac pack bag or wrap in plastic wrap, make sure it is airtight. Place in the fridge to marinate for at least 2 hours, remove from the fridge 45 minutes before sous viding.
- Fill a large pot with warm water and attach the precision cooker to the side, make sure that the water level is correct. Set temperature to 56°C. Add sealed beef to the water bath once it has reached the correct temperature. Cook for 1 ½ hours. While the beef is sous viding fire up the barbie. You want the coals to be really hot, we’re looking to sear the beef and add a smokey flavour as quickly as possible, its already cooked via the water bath so we don’t want it overcooked.
- Remove beef from the water and unwrap. Place on a wire rack with a tray underneath. Pat dry with paper towels and brush off any rosemary and thyme, as this will burn on the hot coals, season with salt and rub with a splash of olive oil. Place beef on the grill and sear evenly. Don’t close the lid as it will become too hot and the beef may overcook.
- Rest on the wire rack for 10-15 minutes, brush fillet with lashings of Chimichurri and slice to serve.
Roast Eggplant with Tomato salsa & Goats feta
· Serves 6 people · Side Dish
- 3 large Eggplant
- Olive oil
- Flakey Sea salt
- 50gms Goats feta
- ½ C Hummus – your choice
- Preheat the oven 200°C
- Cut the tops off the eggplants and halve, cut each half into quarters.
- Line 1 large or two medium sized baking trays with baking paper.
- In a large bowl toss eggplants in a glug of olive oil and couple of good pinches of sea salt, place on trays and roast for approximately 20 minutes or until they’re golden brown and cooked through. Allow them to cool to room temperature.
Tomato, Cucumber & Lime SalsaThis salsa is a constant condiment on our table during summer, perfect for grilled meats, salads, tacos and as a dip for corn chips. Normally I keep the base the same but add chilli or fdiced avocado to give it more zhoosh.
- 4 large vine ripened Tomatoes
- 1 small Shallot or ¼ of a cheek of red onion
- 2 Garlic cloves - crushed
- 1 Lime, juice only
- ½ Cucumber
- Fresh Coriander - to taste
- 1 Tbsp Olive oil
- Flakey Sea salt
- Small Basil leaves
- Mint tips
- Place finely diced shallot into a small bowl with lime juice and garlic, set aside for 15 to 20 minutes. Lime juice will cook them slightly, removing their sharp raw taste.
- Cut tomatoes into ¼ and remove the seeds. Finely dice the tomatoes and place in a bowl. Cut cucumber into ¼ and also removed their seeds, finely dice and add to the tomatoes. Season with sea salt and set aside for 10 minutes, until the salt has removed some of their excess water. Strain out water.
- Fold the shallot mixture and tomatoes/cucumbers together.
- Thinly slice the coriander and fold into the rest of the salsa, I use a small handful. Mix in olive oil and set aside for 20 minutes for the flavours to combine. Check the seasoning before serving.
- Keeps for 1-2 days refrigerated.