valentine's day recipe:

beef bourguignon - refined

ingredients

scotch fillet 150 gm
red wine 100 ml
virgin olive oil sq
chopped onion 1 tbs
garlic cloves 1 pc
thyme sprig 1 pc
parsley stalks sq
bay leaf 1 pc
freshly ground pepper sq
seasoned flour 25 gm
demi glace 100 ml
carrot 1 pc
onions - pearl white pickled 100 gm
mushrooms - button 100 gm
smoked belly bacon piece 50 gm

production

1. Cut the scotch fillet into 3 cm square pieces and marinade overnight in the wine, oil, chopped onion and herbs and spices (lightly crush/bruise the herbs to extract the flavour)
2. Turn the carrots into 2 - 3 cm long barrels, blanch and refresh (should be almost cooked)
3. Soak the onions in plain water to remove acidity
4. Strain mushrooms (the liquid can be reduced by 80% and added to sauce to taste)
5. Remove the beef from the marinade and allow to drain or pat dry
6. Place marinade in a saucepan, bring to the boil and reduce by 50%, add the demi glace, bring to the boil to combine and set aside
7. Toss the beef in the seasoned flour
8. Heat some oil in a small saucepan and lightly brown the beef and cook for 3 minutes
9. Gently pour in the demi glace, mix, stir to combine
10. Add the smoked belly pork cut into 3 cm long lardoons (approx ½ cm wide)
11. This may now be cooked gently on top of the stove or placed into the oven for approximately 10 minutes
12. Correct the sauce for flavour, colour and consistency
13. Add the carrots, onions and mushrooms
14. Bring back to the boil before serving in cocotte mould

chef notes:

 

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