Sous Vide Beef fillets | Recipe by souvidetools.com

Method

Recipe courtesy of chef Nigel Mendham from www.greatbritishchefs.com

METHOD

1. In a large bowl, mix together the oxtail pieces, chopped vegetables, thyme and star anise. Cover with the red wine and set aside for 24 hours to marinate.
2. The next day, take the oxtail pieces out of the marinade and pat dry on kitchen paper. Set the marinade aside for later.
3. Preheat a large, heavy-bottomed saucepan. When it is hot, add the oxtail and sear over a medium heat until the meat is sealed on all sides. Tip away any fat released by the meat, then add the Cabernet Sauvignon vinegar to the pan, stirring to deglaze. Mix in the tomato purée and continue to cook for 1 minute.
4. Preheat the oven to a temperature of 160⁰C/gas mark 3.
5. Add the reserved marinade to the saucepan with the meat, bring to the boil and reduce the liquid by three-quarters. This should take around 15-20 minutes.
6. Pour the beef stock into the pan and continue to cook. When the mixture reaches the boil, remove any fat on the surface by skimming with a large spoon, then put a lid on the pan. Place the covered pan in the oven and leave to cook for 4 hours.
7. For the globe artichokes, combine the artichokes, thyme, garlic, bay leaf, peppercorns, oil, vinegar and salt in a vacuum bag and vacuum in a chamber sealer. Once sealed, place the bag in the water bath (88 degrees) and leave to cook for 45 minutes.
8. Repeat the above step with the baby artichokes. Add this bag to the water bath with globe artichokes and leave to cook for 35 minutes.
9. Repeat again with the crosnes. Cook this bag in the water bath with the other two for 30 minutes.
10. When the bags are cooked, remove them from the water bath and plunge into iced water until chilled.
11. For the truffle gel, combine the truffle oil and milk in a saucepan. Warm over a medium heat, mixing continually. When the mixture reaches the boil, take the pan off the heat, stretch a layer of cling film over the top and set aside for 30 minutes to infuse.
12. Next, prepare the Jerusalem artichoke purée. In a large, heavy-bottomed saucepan, melt the butter over a medium heat. When the butter starts foaming, add the sliced Jerusalem artichokes and salt to the pan. Place a lid over the pan and cook until soft. This will take about 10 minutes. Stir the artichokes from time to time during cooking to ensure they do not stick.
13. Pour the vegetable stock into the pan with the softened artichokes. Bring to a simmer and cook until the liquid has reduced by half, then add the double cream, stirring to combine. Continue to heat until the mixture returns to the boil, then empty the pan into a blender.
14. Blitz the artichoke mixture in the blender until thoroughly puréed. Add salt and lemon juice to taste, then spoon into a piping bag. Leave in a warm place until required.
15. Next, finish making the truffle gel. Remove the cling film covering the truffle-infused milk. Heat the pan until the mixture returns to the boil, then mix in the agar and agar. Keeping the mixture at a simmer, whisk continually for 2 minutes, then tip into a deep tray. Place the tray in the fridge and leave to set until ready to serve.
16. Take the braised oxtail out of the oven and set aside to cool completely, leaving the meat in the braising liquid.
17. Cut the oxtail meat off the bone and trim away any excess fat. Discard the bones and place the meat to one side until needed.
18. Bring the braising liquid to the boil over a medium heat and reduce by half. This should take around 30 minutes. Pour the reduced liquid through a sieve lined with muslin cloth. Once strained, set aside until required.
19. Transfer the set truffle gel from the tray to the blender, breaking it into pieces as you do so. Blend until a smooth gel has formed, then add salt and lemon juice to taste. Spoon the mixture into a piping bag.
20. Preheat the oven to a temperature of 180⁰C/gas mark 4.
21. Lay the beef fillets in a preheated overproof frying pan and sear over a high heat, turning the meat until it is sealed on all sides.
22. Place the pan in the oven and cook for 8 minutes. Once cooked, allow the meat to rest for 10 minutes.
23. Scatter the oxtail over the base of a saucepan and pour over the braising liquid until the meat is just covered. Simmer over a medium heat for 5-10 minutes until most of the liquid has evaporated, leaving a sticky residue on the meat. Make sure the oxtail is fully reheated, then add lemon juice to taste. Do not allow the meat to cool down before serving.
24. To finish the sous-vide artichokes, heat a dash of oil in a large frying pan. Unseal all three vacuum bags, tip away the cooking liquid and combine the globe artichokes, baby artichokes and crosnes in the pan. Gently fry over a medium heat until golden brown.
25. To serve, dot the plates with truffle gel and artichoke purée, making the purée dots slightly larger than the gel dots. Add a few pieces of oxtail meat and some of the mixed artichokes to each plate and top with freshly grated truffle. Finish the dish with a piece of beef fillet and serve straight away.