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Beef Fillet with Bone Marrow | Recipe by sousvidetools.com

Sous Vide Beef fillet, watercress and nasturtium purée, bone marrow and red wine

Sous Vide Beef fillet, watercress and nasturtium purée, bone marrow and red wine Beef
  • COOK TIME: 2 hours
  • PREP TIME: 1 hour
  • DIFFICULTY: Difficult
  • SERVES: 4

Ingredients

Beef fillet

  • 1 2kg beef fillet, hung for 28 days and sinew removed
  • 200ml of Chicken stock, seasoned
  • 75g of butter

Watercress and nasturtium purée

  • 300g of watercress
  • 200ml of water
  • 70g of butter, diced
  • 15g of nasturtium leaves
  • 400g of ice
  • 1 pinch of salt

Bone marrow

  • 20 pieces of bone marrow
  • 125ml of water
  • 1 pinch of 2% salt
  • 1 pinch of 15% smoke powder
  • black pepper
  • salt
  • 1 pinch of fleur de sel

Red wine jus

  • 1 pinch of Sea salt
  • 525ml of red wine
  • 50g of butter
  • 60g of shallots
  • 160g of button mushrooms, finely sliced
  • 160ml of brown Chicken stock
  • 87ml of white Chicken stock
  • 50ml of whipping cream, whipped
  • 1 bunch of tarragon
  • sugar
  • black pepper

Roasted ceps

  • 6 cep mushrooms, sliced into 20 pieces
  • 20g of unsalted butter
  • salt
  • 1/2 lemon, squeezed
  • black pepper

Roasted onions

  • 10 grelot onions, outer leaves removed and cut in two lengthways
  • 1/2 tbsp of grapeseed oil
  • 20g of butter
  • salt
  • pepper

Toasted quinoa

  • 45g of quinoa
  • 110ml of water
  • 1 pinch of salt
  • 6 truffles
  • 1 drop of truffle oil

To plate

  • 20 micro nasturtium leaves
  • 1 truffle, sliced thinly

Method

This delicious recipe by chef Adam Simmonds has been recreated for our website with kind permission from Great British Chefs

Method

  1. Begin by preparing the watercress and nasturtium purée. Remove the watercress from the stalks and place into a bowl along with the nasturtiums, diced butter and water. Heat a pan on the stove until hot before pouring in the watercress mixture. Season with salt then add the ice once cooked (about 2 minutes)
  2. Drain the mixture before blitzing until smooth in a blender. Season to taste then use an ice cream maker to freeze, churn once, refreeze then churn again
  3. Fill and preheat your water oven to 62°C
  4. Prepare your beef fillet by trimming the meet, ensuring it is the same thickness all over. Slice the fillet in two, lengthways then cling film each piece and set in the fridge. Once set, cut into even portions
  5. Place the fillet portions vacuum sealer bags along with the chicken stock and seal
  6. Submerge the bags into the water oven and cook sous vide until the core temperature reaches 52°C (approximately 20 mins)
  7. Take the fillets out of the bags and set aside to rest. Meanwhile, heat butter in a pan until it foams. Take the beef and seal until coloured all over. Set aside to rest once again before portioning each piece into four
  8. Now move on to preparing your bone marrow. Pour water into a large container and season. Remove the bone marrow from the bone (push it out) then place it into the water. Cover and set aside for 20 minutes
  9. Meanwhile, add the 2% salt and smoke powder to a pan of water. Heat until the water reaches 70°C
  10. Remove the bone marrow from the water you set aside earlier and cut into1/2cm slices. Add them to the pan of 70°C water and cook. Remove from the heat, drain and use the fleur de sel to season
  11. For the red wine jus heat the wine in a pan and allow to reduce to 185ml. Heat another pan until hot before adding the butter and shallots. Cook until they start to caramelise then add 125g of the button mushrooms. Keep cooking until the mushrooms turn crispy. Use a colander to drain
  12. Take the reduced red wine and place into a pan along with the cream and chicken stocks. Heat on the stove. Once boiling, add the mushroom mixture and cook for a further 20 minutes. Pass the mixture through a fine sieve before placing into a clean pan
  13. Bring the mixture to boiling once again before adding the remainder of the mushrooms. Allow to reduce a little more until the consistency is correct. Take the pan off the stove then season to taste with the sugar, black pepper and tarragon
  14. To make the roasted ceps heat a pan on the stove until hot. Add butter and when foaming add the ceps and colour gently before turning and colouring the other side. Season to taste, squeeze on some lemon juice then drain
  15. Now move on to the roasted onions. Heat the grapeseed oil in a pan then add the onions. Once coloured gradually add the butter, a small amount at a time. Turn the onions over and cook the reverse side. Season to taste, take out of the pan and drain. Set aside for later
  16. For the quinoa, toast it in a frying pan. Once golden brown, move to a chinois and rinse under cold water. Season the water with the salt and bring to the boil. Add the quinoa then bring back to the boil. Simmer for 15 minutes or until the water has absorbed and the quinoa is tender. Cling film and allow to cool
  17. Before serving, use a pan to reheat the quinoa. Finely chop the 6 truffles and add to the pan. Stir in the truffle oil
  18. To present the dish arrange the watercress into an oval shape then scatter with the toasted quinoa. Place the sliced sous vide beef to the right with the remainder of the garnish over and around the plate
  19. Lastly, add the sliced truffle and 5 micro nasturtium leaves. Serve immediately
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